Apple Crisp with Pecans & Orange

Apple Crisp with Pecans & Orange
Photo by Scott Phillips

Ingredients

  • 1/8 tsp. kosher salt
  • ¼ cup plus 2 Tbs. lightly packed light brown sugar
  • About 1 tsp. softened butter for the baking dish
  • 3 lb. Granny Smith apples (6 large or 8 medium), peeled, cored, and sliced ¼ inch thick
  • 1-½ tsp. unbleached all-purpose flour
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • ¼ cup plus 2 Tbs. granulated sugar
  • + 9 more ingredients
    • ¾ tsp. ground cinnamon
    • 4 oz. (½ cup) cold unsalted butter, cut into 8 pieces
    • 1/3 cup old-fashioned rolled oats
    • 2 Tbs. fresh orange juice (from 1 orange)
    • 1 cup lightly toasted, coarsely chopped pecans
    • ½ tsp. ground cinnamon
    • ¼ tsp. kosher salt
    • ½ cup granulated sugar
    • 1 Tbs. finely grated orange zest (from 1 orange)

Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9x9x2-inch pan or other 10-cup ovenproof baking dish.

View full recipe at Fine Cooking

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