RECIPE: Whole Wheat Pecan Apple Crisp

I had so many apples in my crisper a few weeks ago- they were like tribbles (shout-out to all you traditional Star Trek fans)! I am not sure why we had so many apples, but I blame my husband.

It's just easier that way.

Anyway, as my husband grumbled about how many apples we had and how they were going to get mealy if we did not do something fast, I began brainstorming some recipe ideas to clear out the apples. Well, the first idea I had was an easy one, an apple crisp. I tried to "grain it up" to make it healthier. It's easy and delicious warm. The best part is that you can clean out a crisper drawer of apples in no time. Well, unless it's OUR crisper drawer. I even had to make a crock pot apple cake to make a decent dent in our apple population.

But that's another recipe.


Whole Wheat Pecan Apple Crisp


1/2 cup whole wheat flour
1/2 cup regular flour
1/2 cup roughly chopped pecans
1/4 cup old-fashioned oats
2/3 cup brown sugar
1 stick butter, softened

4 1/2 cups apples, peeled and sliced 1/4" thick
1/2 tsp. cinnamon
1 Tbsp. cornstarch
1/4 cup brown sugar
1/4 cup water


In a medium bowl, mix the flour with the oats, pecans and sugar. Cut in the softened butter and mash with a fork until streusel topping is clumpy and crumbly. Set aside.

In a large bowl, toss the apples with cinnamon, cornstarch and brown sugar. Let macerate for 15 minutes or more.

Preheat oven to 375˚. Spray cooking spray in a 13 x 9 x 4 oblong casserole dish with a lid. Pour the apples evenly in the bottom of the dish. Pour the water over the apples. Evenly crumble the streusel topping over the apples. Bake on center rack for 30 minutes, uncovered. Then cover the dish and bake for another 15 minutes. The apples will start to become bubbly and thick. Uncover again for the final 5-10 minutes of cooking. Streusel should be a golden brown and the apples should be bubbling and syrupy. Let cool. Serve with whipped cream.



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