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Lighter Apple Crisp with Crunchy Oat Pecan Topping

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A lighter version of classic apple crisp with a crunchy oat pecan topping, using less butter and maple syrup instead of brown sugar. This easy dessert comes together in under an hour and proves that eating well doesn’t mean sacrificing flavor.

Ingredients

Scale
  • 6 medium apples (about 2 pounds or 900g), preferably a mix of Granny Smith and Honeycrisp
  • 3 tablespoons (45ml) maple syrup
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon (8g) cornstarch
  • 1 pinch salt
  • 1 cup (90g) rolled oats
  • 1/2 cup (60g) chopped pecans
  • 1/4 cup (30g) all-purpose flour
  • 3 tablespoons (42g) unsalted butter, cold and cubed
  • 2 tablespoons (30ml) maple syrup
  • 1/2 teaspoon cinnamon
  • 1 pinch salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. Place a baking sheet on the rack below to catch any drips.
  2. Toast the oats and pecans: Spread the rolled oats and chopped pecans on a baking sheet in a single layer. Toast for 5-7 minutes, stirring halfway through, until fragrant and lightly golden. Set aside to cool slightly.
  3. Prepare the apples: Peel, core, and slice the apples into 1/4-inch (6mm) thick slices. You should have about 6 cups of sliced apples.
  4. Make the filling: In a large bowl, combine the sliced apples with 3 tablespoons maple syrup, lemon juice, 1 teaspoon cinnamon, vanilla extract, cornstarch, and a pinch of salt. Toss until evenly coated. Let sit for 5 minutes.
  5. Make the crunchy topping: In a medium bowl, combine the toasted oats, toasted pecans, flour, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter and 2 tablespoons maple syrup. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Assemble the crisp: Transfer the apple mixture to an 8×8 inch baking dish and spread evenly. Sprinkle the oat pecan topping over the apples in an even layer. Do not press it down.
  7. Bake: Place the dish on the prepared baking sheet and bake for 35-40 minutes, until the topping is golden brown and the apples are bubbling around the edges. If the topping is browning too quickly after 25 minutes, tent loosely with foil.
  8. Cool slightly before serving: Let the crisp rest for at least 10 minutes before serving to allow the juices to thicken and the topping to set.

Notes

For best results, use a mix of Granny Smith and Honeycrisp apples. Toast the oats and pecans for maximum crunch. Keep butter cold for a crumbly topping. Let the apples macerate for 5 minutes to create a light syrup. If using a glass baking dish, reduce oven temperature by 25°F (15°C) and bake 5-10 minutes longer. The crisp can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to revive the crunchy topping.

Nutrition

Keywords: apple crisp, healthy dessert, lighter apple crisp, oat pecan topping, easy apple dessert, fall dessert, gluten-free option, vegan option

Find it online: https://freshforkful.com/lighter-apple-crisp-with-crunchy-oat-pecan-topping/