courtesy of Dan "Jasper" Ellis
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1 cup pecans, coarsely chopped ¾ cup all purpose flour 1 cup light brown sugar, packed ½ cup rolled oats ¼ tsp. salt ½ tsp. ground cinnamon 8 tbsp. chilled unsalted butter, cut into ½ inch cubes, plus 1 additional tbsp. for greasing pan |
For the filling: 4 large Granny Smith, RI Greening, Gravenstein or Baldwin apples 2 large McIntosh apples 2 large Golden Delicious, Empire, Braeburn, or Macoun apples ¼ cup granulated sugar Juice of ½ lemon ½ cup apple cider (or apple juice) 2 tbsp. all purpose flour |
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Adjust the racks to middle positions and preheat the oven to 350°. Spread the pecans on a baking sheet and toast for 5 minutes. Remove from the oven and cool. Butter the baking dish and set aside. |
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Combine the flour, brown sugar, oats, salt, cinnamon and nuts in a large mixing bowl and toss well. Add the chilled butter pieces and rub them into the dry ingredients with the fingertips until the mixture is crumbly. Set aside in a cool place. |
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Peel and core the apples then slice the apples ½” thick. Place them in a large mixing bowl and toss them with the sugar, lemon juice, cider and flour. Turn the apples into the baking dish and cover evenly with the topping. |
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Bake until the topping is brown and the filling is bubbly, about 1 hour. Remove from the oven and cool 15 minutes. Spoon the crunch into bowls and serve with a scoop of vanilla ice cream. |
Makes 6 to 8 servings
from Jasper White