Maple Pecan Apple Crumble

Preheat oven to 350ºF. Generously grease an 8×8-inch baking pan with nonstick baking spray or butter.

To make the filling, place apples, maple syrup, cinnamon and vanilla in a large bowl and stir to combine.

For the topping, place flour, brown sugar, pecans, oats and cinnamon in a large bowl and whisk to combine. Work butter into the mixture with a pastry blender or with your fingertips until mixture resembles a coarse meal.

Take 1 cup of the topping and toss it in with the apple mixture. Spread the rest of the topping evenly over the apples (you might have some left over).

Bake the crisp on a baking sheet for 50–60 minutes, or until topping is crunchy and golden brown and the filling is bubbling. Remove from oven and cool slightly on a wire rack. Serve warm with some vanilla ice cream.

Recipe adapted from Ambitious Kitchen.

Notes:
1. In this recipe I used honeycrisp apples, but other great baking apples include empire, gala, braeburn, granny smith, pink lady, cortland, or fuji.
2. This recipe makes a lot of crumble topping. If you’d like a regular amount of topping, the recipe can easily be halved. Just make the topping and mix in 1/2 cup of it with the apples instead of a full cup.