Apple Pecan Crisp Recipes

APPLE-PECAN CRISP

Steps:

• Heat oven to 375°F.
• In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
• In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
• Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.

PECAN APPLE CRISP

Steps:

• Preheatoven to 350°F.
• Butter a deep 2-quart or 9x13" baking dish.
• Place the sliced apples in large mixing bowl.
• Stir in lemon juice.
• Toss well.
• Blend flour, both sugars, cinnamon and a dash of nutmeg in a food processor until well combined.
• Add butter and blend until mixture forms large clumps.
• Transfer to a bowl and work in pecans with your fingertips.
• Pour sliced apples into prepared baking dish.
• Spread the topping mixture over apples.
• Bake for 30 minutes or until apples are tender and the topping is browned.
• Serve warm with whipped cream or ice cream.

ULTIMATE APPLE PECAN CRISP

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.

APPLE PECAN CRISP

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl add the apple slices, orange juice, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon and nutmeg.
• To make the crisp topping, mash together the flour, 3/4 cup sugar, 3/4 cup brown sugar, salt, rolled oats, unsalted butter and pecans.
• Add the apples to a 8x8 pan and add the crisp topping on top before baking for 30-40 minutes or until golden brown.

APPLE-PECAN CRISP (CROCK POT)

Steps:

• Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water).
• Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled).
• Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
• Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans.
• Serve warm with ice cream.
• Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.