Apple Crumb

Happy fall y'all.

We are getting a tinge of cool breeze down here in Houston, but after the summer we have had, it feels so right to not be sweating when you walk to your car.

We are not exactly in the throws of fall, but this apple crisp seems to do double duty for being a fallish dessert, but still a bit light if you are still in the midst of some 80 degree days.

A layer of soft warm apples topped with an oat, pecan spiced filled topping.  Yes, please.

So good, so easy.  Just do it.  Here's to fall... cheers.  

It would pretty much be a tragedy to not top this sucker with a couple of scoops of vanilla ice cream.

From my little kitchen to yours...Enjoy.

Apple Crisp
Adapted from Dave Lieberman
Filling
4 large Golden Delicious apples (about 3 pounds)
1/4 cup sugar
1 medium sized lemon, juiced
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
Topping
1 cup pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch of kosher or sea salt
8 tablespoons (1 stick) unsalted cold butter, cut into small pieces
Vanilla ice cream (optional for serving)
Step by Step
Position an oven rack in the center of the oven and preheat to 350 degrees F.

Lightly grease a 9x13-inch baking dish with cooking spray or butter; set aside. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon.  Pour into prepared baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a large fork or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking. 

This can be made up to a day ahead.  Store tightly wrapped in the refrigerator and bring to room temperature or reheat in the oven for 5 minutes.

Top with vanilla ice cream to serve.

Makes 8 to 10 servings.