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Maple Pecan Apple Crisp With An Oatmeal Cookie Crumble Topping

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This Maple Pecan Apple Crisp has an irresistible oatmeal cookie crumble topping that is buttery, nutty and sweet!

 

Every Autumn the Pacific Northwest starts pumping out some really good apples.

I love fresh crunchy apples but my heart melts for warm apple crisp. In this recipe I use local, heirloom, organic apples and top them with a crispy cookie like crust of pecans, oats, flour and butter. The secret to this recipe is that it’s sweetened with pure maple syrup. Maple syrup gives the apples a velvety texture and holds the crisp topping together while sweetening it with the earthy unrefined flavor of maple.

 

Recipe yields one large 9″ pie dish of Apple Crisp or enough for 12 servings.

8-9 Large Apples (peeled, cored and sliced)
3 Tablespoons Organic Corn Starch
1 Tablespoon Ground Ginger
1 Tablespoon Cinnamon
1 Teaspoon Ground Nutmeg
3/4 Cup AP Flour
1 Cup Pecans (crushed)
1 Cup Maple Syrup (split in halves)
1/2 Cup Cold Butter (plus 1 Tablespoon for greasing)
1 Cup Oats

Preheat your oven to 350°. Generously butter a baking dish or large pie pan and set it aside.

In a medium sized bowl combine the flour, pecans, oats and cubed butter. Work this mixture with your fingers by gently crushing the butter into smaller pieces. When this mixture is done it will look like fine gravel.

 

The Crumble topping is made with oats, nuts, butter and maple syrup!

 

 

In a separate large bowl combine the apples, spices, corn starch and 1 half of the maple syrup. Stir gently to coat all the apples. Lay them gently into your greased baking pan as evenly as possible.

 

Thinly sliced apples are coated in maple syrup and spices before baking.

 

Add the second half of the maple syrup to the flour topping and stir gently to combine. When the topping is evenly moistened crumble it over the apples in one even layer. Do not pat it down.

 

The unbaked crisp is loaded with oatmeal cookie crumble topping.

 

 

Bake your crisp on the center rack of your preheated oven for 50-60 minutes. The filling should be bubbling and the topping should be golden brown and toasted. Remove the crisp and let it cool for at least 30 minutes. Serve the crisp warm with a dollop of whipped cream or vanilla ice cream.

 

This delicious crisp is best served warm with ice cream or whipped cream.

 

 

This Maple Pecan Apple Crisp has an irresistible oatmeal cookie crumble topping that is buttery, nutty and sweet!

The perfect Apple Crisp with cinnamon spiced cooked apples and a buttery oatmeal cooking topping!

Maple Pecan Apple Crisp With An Oatmeal Cookie Crumble Topping

Yield: 12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This easy maple sweetened Apple Crisp recipe will become your next holiday tradition! 

Ingredients

  • 8-9 Large Apples, peeled, cored and sliced
  • 3 Tablespoons Organic Corn Starch
  • 1 Tablespoon Ground Ginger
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • 3/4 Cup AP Flour, or sprouted flour
  • 1 Cup Pecans, crushed
  • 1 Cup Maple Syrup, divided
  • 1/2 Cup Cold Butter, plus 1 Tablespoon for greasing
  • 1 Cup Oats

Instructions

  1. Preheat your oven to 350°. Generously butter a baking dish or large pie pan and set it aside.
  2. In a medium sized bowl combine the flour, pecans, oats and cubed butter. Work this mixture with your fingers by gently crushing the butter into smaller pieces. When this mixture is done it will look like fine gravel.
  3. In a separate large bowl combine the apples, spices, corn starch and 1 half of the maple syrup. Stir gently to coat all the apples. Lay them gently into your greased baking pan as evenly as possible.
  4. Add the second half of the maple syrup to the flour topping and stir gently to combine. When the topping is evenly moistened crumble it over the apples in one even layer. Do not pat it down.
  5. Bake your crisp on the center rack of your preheated oven for 50-60 minutes. The filling should be bubbling and the topping should be golden brown and toasted. Remove the crisp and let it cool for at least 30 minutes. Serve the crisp warm with a dollop of whipped cream or vanilla ice cream.



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Stop Hurting.Com

Tuesday 21st of April 2020

Hey Lovely! This recipe is DELICIOUS! Mind if I share it with your picture and a link to your blog for a roundup of yummy paleo dessert options for thanksgiving?

Butter For All

Tuesday 21st of April 2020

Hi!

Sure, share away! Glad you enjoyed it!

Nancy L Snyder

Wednesday 21st of November 2018

These are beautiful photos and wonderful recipes. I wish I had a source for organic lard. The Maple Pecan Crisp will be on our thanksgiving holiday buffet.....Wish it was still at Bumpa and Dawnies, such great holiday memories. My best to you and Travis and your daughter and Grandma Mert!

Butter For All

Thursday 22nd of November 2018

Thank you so much, Nancy!

Thanksgiving is such a wonderful time to bring back all the special memories. I’m honored that the crisp will be on the buffet this year!

My best to you and yours this holiday!

-Courtney

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