Apple Pecan Crumble

This recipe was published in Quick and Simple magazine and it is a great way to use up apples during the fall season.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 baking dish

Ingredients

• 8  tart apples, peeled, cored and cut into 1/4-inch-thick slices (like Granny Smith)
• 1  lemon, juice and zest of
• 1  cup sugar
• 1⁄2 teaspoon cinnamon
• 1  tablespoon flour

• For topping

• 3⁄4 cup pecan pieces
• 3⁄4 cup flour
• 2  tablespoons flour
• 3⁄4 cup  packed light brown sugar
• 3⁄4 teaspoon salt
• 1  pinch nutmeg
• 1⁄8 teaspoon ground allspice
• 1⁄3 cup unsalted butter, melted and cooled slightly

Directions

1. Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
2. In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
3. For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
4. Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.