Apple Crisp with Pecans and Orange

  The Fine Cooking Pie book had this recipe for Apple Crisp with orange and pecans. Sounded good and another twist on the taste of a plain crisp.

  We all felt it was very good. I must say, I thought the pear crisp was better, but that is just because I like pears. 

  Apples come in many kinds but I have yet to find one that is not good. I used Granny Smiths for this recipe, any good crisp baking apple would work, just do not use one that will soften too much. Some apples are good bakers and some are good for eating and some for apple sauce. Most cookbooks have a list of the different types or the Produce Manager of your grocery store can give you good tips on which apple to use where. 

  If you are craving a warm, old fashioned dessert, you can’t go wrong with this recipe.
When you find a copy of this cookbook, grab it and bake away. 

Apple Crisp with Pecans and Orange

Topping

1 cup all purpose flour (4 ½ ounces

⅓ cup old fashioned rolled oats

¼ cup plus 2 TBS. Lightly packed brown sugar

¼ cup plus 2 TBS. Granulated sugar

¼ tsp kosher salt

½ tsp cinnamon

¼ pound, ½ cup butter

1 cup lightly toasted, coarsely chopped, pecans

Filling

3 lbs. Granny Smith apples peeled, cored and sliced ¼ inch thick

½  cup granulated sugar

2 TBS. Fresh orange juice and 1 TBS. Grated orange zest (from one orange)

¼ tsp ground cinnamon

¼ teaspoon kosher salt

If your apples are juicy, you can add 1 ½ tsp flour to mixture

  Mix all of the topping ingredients in your blender, adding the nuts at the very end, so they do not become too finely chopped. The topping can be made ahead and refrigerated for up to 2 days or frozen for up to 2 months. Bring to room temperature before using.

  In a large bowl, combine all of the filling ingredients and gently toss until well-combined. Transfer filling to lightly buttered dishes or one 9 x 9 x 2 inch baking pan.

Press down to compact slightly into an even layer. Sprinkle the topping in an thick even layer all over the filling.

  Bake until the topping is a golden brown, the juices are bubbling around the edges and the apples are soft when pierced with the tip of a knife. About 50 to 60 minutes.

Best served the same day as baked. (though we ate some the next day and it was fine).