Apple Crisp With Pecans And Orange

Apple season and the pecan harvest coincide, and the two ingredients combine deliciously in this cinnamon accented crisp.

SERVES: 8

INGREDIENTS:

• 1 tsp. softened butter

FOR THE TOPPING

• 4 1/2 oz. (1 cup) unbleached all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/4 cup plus 2 Tbs. lightly packed light brown sugar
• 1/4 cup plus 2 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1 cup lightly toasted, coarsely chopped pecans

FOR THE FILLING

• 3 lb. Granny Smith apples (6 large or 8 medium), peeled, cored, and sliced 1/4 inch thick
• 1/2 cup granulated sugar
• 2 Tbs. freshly squeezed orange juice (from 1 orange)
• 1 Tbs. finely grated orange zest (from 1 orange)
• 1 1/2 tsp. unbleached all-purpose flour
• 3/4 tsp. ground cinnamon
• 1/8 tsp. kosher salt

INSTRUCTIONS:

1. 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.
2. Make the topping: In a food processor, pulse the flour and oats until the oats are finely ground. Add the brown sugar, granulated sugar, cinnamon, and salt and pulse until just combined. Add the butter and pulse in short bursts until the mixture just starts to form crumbs and has a streusel-like consistency. When squeezed together with light pressure, the mixture should just clump. Add the pecans and pulse just to blend. (You can make and refrigerate this topping up to 2 days ahead, or freeze for up to 2 months. Bring to room temperature before using.)
3. Assemble and bake the crisp: In a large bowl, combine all of the filling ingredients and gently toss until well combined. Transfer the mixture to the prepared baking dish. Press down to compact slightly into an even layer. Sprinkle the topping in a thick, even layer all over the filling.
4. Bake until the topping is golden brown, the juices are bubbling around the edges, and the apples are soft when pierced with the tip of a knife, 55 to 60 minutes.
5. Transfer to a rack to cool for 20 to 30 minutes before serving. The crisp can be served warm or at room temperature, but it’s best served the day it’s made.

PER SERVING:

480CALORIES | 4g PROTEIN | 70g CARB | 23g TOTALFAT | 9g SAT FAT |
9g MONOFAT | 3.5g POLYFAT | 30mg CHOL | 60mg SODIUM | 6g FIBER