Maple Pecan Apple Crisp With Oatmeal Cookie Crumble Topping

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

I love fresh crunchy apples, but my heart really melts for warm apple crisp. In this recipe I use local, organic heirloom 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.

Preparing Your Maple Pecan Apple Crisp With Oatmeal Cookie Crumble Topping:

This recipe yields one large 9-inch pie dish of apple crisp or enough for 12 servings.

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.

In a separate large bowl combine the apples, spices, corn starch, and 1/2 cup of the maple syrup. Stir gently to coat all the apples. Lay them gently into your greased baking pan as evenly as possible.

Add the remaining 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.

Bake your crisp on the center rack of your preheated oven for 50 to 60 minutes. The filling should be bubbly 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.

Maple Pecan Apple Crisp With 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 will become your next holiday tradition! 

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Ingredients

• 8 to 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 all-purpose flour or sprouted flour
• 1 cup pecans, crushed
• 1 cup maple syrup, divided
• 1/2 cup cold butter plus additional for greasing
• 1 cup oats

Instructions

1. Preheat your oven to 350°F. 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 1/2 cup 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 remaining 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 to 60 minutes. The filling should be bubbly 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.