Apple Picking + Apple Pecan Crisp

• 19 October 2009

Last week some friends invited us to go apple picking with them and we quickly jumped on picking is one of my favorite Autumn activities with kids. Despite the next-to-a-major-road location, the cider was still killer and a good time was had by all. It doesn't hurt that my kids absolutely love apples! If any of you know of a fantastic location in Utah, please share :) And for those of you who live in the Boston area, you must head out to Marino Lookout Farm in Wellesley...I've never had a better apple-picking experience (btw, did they change their name?)

After the apple picking was over it seemed only fit to make an apple crisp. I combined elements from some of my favorite recipes and created my own. Since the results were super yummy I thought I'd share the recipe with you:

Apple Pecan Crisp


7-8 cups peeled, cored, and thinly sliced apples (I used half Granny, half Braeburn; one large apple = 1 cup)
1/4 cup sugar
1 tablespoon flour
1 1/4 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg (use a Microplane zester; the best price on whole nutmeg is @ World Mkt)
Zest of 1 lime
1/2 cup chopped pecans


3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
pinch of sea salt
1/2 cup oatmeal
1 stick cold, diced butter

Preheat your oven to 350°.

In a bowl, toss the apples with the sugar, flour and cinnamon until apples are coated. Next, add the nutmeg and zest of lime and toss again. Finally, add the pecans and toss one last time. Pour the filling into a 9x13 pan or the equivalent.

In the bowl of an electric mixer, whisk the flour, sugar, brown sugar, sea salt and oatmeal. Then scatter the pieces of diced butter in the flour mixture. Place the paddle attachment on this mixer. Mix the butter with the flour mixture on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the apple filling. Bake in a 350° oven for 50-60 minutes. Serve with a scoop of good quality vanilla ice cream.


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