Apple Pecan Crisp
By Jennifer Segal
Metrocurean contributor, onceuponachef.com
This is an old-fashioned dessert of warm baked apples bubbling away in
their own syrupy juices topped with a streusel-like mix of toasted
pecans, rolled oats, butter and brown sugar. It’s wonderful warm out of
the oven topped with vanilla ice cream or a dollop of fresh whipped
cream.
Be sure to start with tart, firm baking apples that will
hold their shape when cooked, otherwise you’ll end up with applesauce. I
like to use a mix of different varietals for a more nuanced flavor.
Enjoy!
Apple Pecan Crisp
adapted from Food & Wine
1 cup pecans (about 4 ounces)
¼ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons light brown sugar
½ cup plus 2 tablespoons granulated sugar
pinch salt
6 tablespoons very cold unsalted butter, cut into ½ inch dice
½ cup old-fashioned rolled oats
2 ½ pounds tart baking apples (about 5 large), peeled, quartered, cored and sliced crosswise ¼” thick
Preheat
the oven to 350 degrees. Spread the pecans on a baking sheet and bake
for 6 – 8 minutes, or until very lightly toasted. Let the nuts cool
completely, then coarsely chop them. Leave the oven on.
In a food
processor, pulse the flour with the brown sugar, ¼ cup of the
granulated sugar and salt until combined. Add the butter and pulse until
the mixture resembles coarse meal (see photo below). Transfer the
crumbs to a bowl and stir in the toasted pecans and oats (be sure pecans
are cool). Set aside.
Generously butter a shallow 2 quart baking
dish (I used a 12”L x 8”W x 1” deep ceramic oval). In a medium bowl,
toss the apples with the remaining 6 tablespoons granulated sugar.
Transfer the apple mixture to the prepared baking dish and cover with
topping. Bake in the middle of the oven for about 40-50 minutes, or
until the apples are tender when pierced and topping is toasted. Serve
warm with vanilla ice cream if desired.
Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching her
blog, Jennifer earned her culinary stripes working front and back of
the house at some of DC's top fine dining restaurants, including
L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.
She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.