Maple Pecan Apple Crisp With An Oatmeal Cookie Crumble Topping

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!

Maple Pecan Apple Crisp With An Oatmeal Cookie Crumble Topping
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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

Course: Baking, Brunch, Dessert, Treat
Cuisine: American, Traditional
Keyword: Christmas, Fall, Hioliday, Pie, Thanksgiving
Servings: 12
Author: Butter For All
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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