How many of you went apple picking recently? How many of you actually used up all of the apples you picked? It’s totally easy to get swept up in the excitement of “pick your own” and totally overdo it with the apples, right? I am guilty of this year after year but I love the experience so much I just can’t stop myself. Plus, part of the fun is coming up with new and exciting ways to use up the apples we pick so I’m OK with it.
We went apple picking a little late this year but OMG, I psyched to share this recipe with you!!!! I love apple pies but never have the energy or patience to make the crust so I usually skip it in lieu of the easier and equally delicious apple crisp. When I make it, I generally eyeball my ingredients. I coarsely chop up a bunch of apples, throw them into a baking dish, toss on some topping and call it a day. It always comes out delicious but this year I was looking for something a little more interesting, so I decided to whip out my cheap-o mandoline and slice my apples paper thin. I know this doesn’t seem like something that would take my crisp recipe from ordinary to extraordinary but, honestly, this one little change and this change alone has rocked my world to the point of no return. Thinly slicing the apples not only makes it cook faster, it gives the apples an unbelievably delicate texture that works so beautifully with the sweet, crunchy topping. this recipe was so good I had to write it down and share it with y’all (said in my best Brooklyn accent ; ).
You can definitely swap out the pecans for your favorite nut but I am partial to the pecans for their sturdy chew and distinct flavor. I also want to try this out with pears to see how they work out, but I suspect they might get a little mushy since pears are a tad more delicate than apples, but it’s definitely worth a shot. Give it a try and let me know what you think.
Unbelievable Pecan Apple Crisp
For the Topping:
- 1 cup rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup pecans, coarsely chopped
- 1 stick butter, cut into small cubes
For the Filling:
- 5 apples, cored and very thinly sliced (preferably on a mandoline slicer)
- Juice of 1/2 lemon
- 1 tablespoon flour
1. Preheat oven to 400 degrees. Grease a 9-inch pie plate with butter.
2. In a large bowl combine oats, cinnamon, salt, flour, sugar, pecans and toss together to combine. Add in the butter and work it in with your fingers until the mixture holds together. Work quickly because you don’t really want the butter melted, only worked into the other ingredients to create a crumble topping.
3. In another bowl toss the apples with the lemon juice and the flour until they are evenly coated. Evenly spread the apples onto the bottom of the prepared pie plates. Top with the crisp topping and bake for 20-25 minutes. Cool slightly before serving.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables