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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This crisp has become a classic at Los Rios Rancho's bakery. Ingredients:
8 cups peeled, cored, and thinly sliced apples such as gravenstein, granny smith, or stayman winesap (about 2 1/4 lb. total) |
1/2 cup granulated sugar |
3/4 cup plus 2 tablespoons unbleached or regular all-purpose flour |
2 teaspoons ground cinnamon |
1 cup regular rolled oats |
3/4 cup firmly packed brown sugar |
1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks |
3/4 cup chopped pecans |
vanilla ice cream (optional) |
Directions:
1. In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.
2. In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.
3. Bake dessert in the middle of a 350° oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.
4. Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.
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