I make apple crisp at least once every year during the fall. Typically right after we go on our annual “fall day” (see my Litchfield County Fall Travel Guide HERE.) The last few years I started playing around the standard recipe by adding maple syrup (instead of cane sugar) and gluten free oats and flour. I’m happy to report that making these substitutes did not sacrifice the flavor of this delicious recipe AT ALL. As a matter of fact, the maple syrup made it even better and more flavorful! Full recipe (and substitutes) below.
I tried cooking my Maple Pecan Apple Crisp in this cast iron skillet for the first time and I love the way it came out! If you’re not using a cast iron skillet, you can use a regular baking dish.
INGREDIENTS
TOPPING:
- 1/2 cup flour (can use almond flour)
- 1 cup packed brown sugar
- 1 cup old-fashioned oats (can use gluten free oats)
- 1 teaspoon ground cinnamon
- 1 stick of chilled butter, cut into small pieces (can use coconut oil to make vegan)
- OPTIONAL 1/2 cup of chopped pecans (I put a few whole pecans on top!)
FILLING:
- 7 cups peeled and sliced apples ~ 3 pounds( I like to use a variety of apples, both sweet and tart!)
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
STEPS
- Preheat oven to 375°.
- Combine flour, sugar, oats, and 1st teaspoon cinnamon in a medium bowl.
- Mix in butter with a spoon or your hands. Mix until mixture is crumbly. Stir in walnuts.
- Combine apple, maple syrup and remaining cinnamon in a large bowl and toss well.
- Spoon apple mixture into skillet or baking dish. Sprinkle with crumb mixture.
- Bake at 375° for about 50 minutes or until golden brown. Serve warm.
NOTE: You can make this recipe ahead of time. Just prepare it and store in refrigerator until you’re ready to bake!
Maple Pecan Apple Crisp
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