with Cinnamon Pecan Crumble
Apple Crisp with Cinnamon Pecan Crumble
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Granny Smith Apple
(Contains Tree Nuts)
Not included in your delivery
PREP: Adjust rack to middle position and preheat oven to 375 degrees. Dice 9 TBSP butter into ½-inch pieces, then refrigerate to keep cold. Peel, core, and dice apples into ½-inch pieces. Zest and quarter lemon; squeeze 2 TBSP lemon juice into a large bowl. Roughly chop 2 oz pecans.
TOSS: Add apples, ½ cup sugar, and 2 TBSP flour to bowl with lemon juice; toss to combine. Add 2 tsp lemon zest; toss to combine.
COMBINE: Coat a 9-by-13-inch baking dish with nonstick cooking spray; transfer apple filling to prepared dish in an even layer. Wipe out bowl used for ﬁlling. In same bowl, combine 2 oz pecans, 1¼ cups flour, ¾ cup sugar, ¾ tsp cinnamon, and a pinch of salt. Stir to combine.
BLEND: Add diced butter and 1-2 tsp water to bowl with flour mixture. Using your hands, rub butter into ﬂour until mixture reaches a sandy, crumbly texture and sticks together when squeezed. TIP: If mixture seems very dry, stir in 1-2 tsp more water.
BAKE: Evenly sprinkle topping mixture over apple filling (do not press into apples). Bake on middle rack until topping is golden brown and apples are tender, about 45 minutes. TIP: If topping browns too quickly, loosely tent baking dish with foil. Wash and dry bowl used for topping mixture and reuse for Fresh Cranberry Sauce.
FINISH: Let apple crisp cool slightly before serving (or before covering and refrigerating for later). We highly recommend serving with vanilla ice cream or whipped cream!
TO REHEAT: Bring apple crisp to room temperature. About 30 minutes before you’re ready for dessert, preheat oven to 425 degrees. Heat, uncovered, until warm, about 15 minutes. Let cool for a few minutes before serving.