So we went a little overboard on the apple picking this year and picked a ton on our annual trip to Ricker Hill a few weeks back. (also we went on a weekday, so we had the full run of the bounce houses to ourselves and had to take advantage of that!) So even after two sizable pies, I still had about a bushel left and no gumption to make more pie, and so, enter crisp! This recipe is a mashup of three different ones, so it has a little bit of everything in it, which makes it totally delicious.And it's a big batch recipe (3 Qt baking pan), so it means that I'm down to only 2 dozen apples now!!
Filling
- ~10 apples, peeled and chopped
- 3 Tbl sugar
- 1.5 Tbl cornstarch
- 1/2 tsp salt
- 3 Tbl orange juice
Topping
- 1 to 1 1/2 cups flour (Up to 1/2 cup can be whole wheat)
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 2 Tbl white sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- zest of 1 lemon
- 1.5 sticks salted butter, softened
- 1 cup chopped pecans
Preheat oven to 350 Degrees F
Place all filling ingredients into a 9x13 (3 QT) baking pan and mix together. Adding more apples as needed to fill pan.
In a separate bowl, mix all topping ingredients, except nuts, together until they make a consistency like wet sand. Mix in nuts as desired. Sprinkle topping loosely over apple mixture.
Bake for ~ 50 minutes until topping is browned and apples are soft.
Serve warm with ice cream
