Apple-pecan crisp
Prep Time
Price Per Serving
Cooking Mode
375 mL (1 ½ cup) cup quick-cooking rolled oats
80 mL (⅓ cup) cup pecans pieces
60 mL (¼ cup) cup flour
80 mL (⅓ cup) cup brown sugar
30 mL (2 tbsp.) tbsp. ground flaxseed
80 mL (⅓ cup) cup unsalted butter, softened
3 Cortland and McIntosh apples, peeled and sliced
125 mL (½ cup) cup brown sugar
15 mL (1 tbsp.) tbsp. lemon juice
2.5 mL (½ tsp) tsp ground cinnamon
1 mL (¼ tsp) tsp ground nutmeg
375 mL (1 ½ cup) cup quick-cooking rolled oats
80 mL (⅓ cup) cup pecans pieces
60 mL (¼ cup) cup flour
80 mL (⅓ cup) cup brown sugar
30 mL (2 tbsp.) tbsp. ground flaxseed
80 mL (⅓ cup) cup unsalted butter, softened
3 Cortland and McIntosh apples, peeled and sliced
125 mL (½ cup) cup brown sugar
15 mL (1 tbsp.) tbsp. lemon juice
2.5 mL (½ tsp) tsp ground cinnamon
1 mL (¼ tsp) tsp ground nutmeg
Directions
1Preheat oven to 180°C (350°F).
2Mix together all crisp topping ingredients, except butter, in a bowl.
3Add softened butter and blend until mixture has a grainy texture. Set aside.
4In another bowl, combine all the apple filling ingredients.
5Transfer apple mixture to a 21 x 21-cm (8 x 8-in.) baking dish. Top with reserved crisp topping.
6Bake in centre of oven for 40 minutes and serve.
7Unlike McIntosh apples which are perfect in apple sauce because they soften considerably, Cortland apples retain their shape when cooked. A blend of these two varieties will produce the perfect apple crisp!
Disclaimer
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Personal Note
Personal Note