MAPLE PECAN APPLE CRISP

MAPLE PECAN APPLE CRISP image

Number Of Ingredients 11

2/3 cup whole wheat flour
2/3 cup dark brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup cold butter or vegan butter stick, cut into small cubes
10 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced
1/2 cup pure maple syrup
2 teaspoon cinnamon
2 tablespoon vanilla extract or bourbon (optional)
vanilla ice cream

Steps:

Preheat oven to 350 degrees F. Generously grease 2 8x8 baking pans with nonstick cooking spray. To make the topping: Combine the flour, oats, brown sugar, cinnamon and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.) Once finished, place topping in the fridge and begin making the apple filling. To make the filling: Place apples, maple syrup cinnamon and bourbon in a large bowl and toss to combine. Take a heaping 1/2 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping. Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with low fat vanilla ice cream.