Cinnamon Apple Crumble with Pecans
Ingredients:
Crumble:
1 1/2 cups old-fashioned oats
1 cup chopped pecans
1 cup (packed) brown sugar
3/4 cup all-purpose flour
1 1/2 sticks unsalted butter, room temperature, cut into 1/2-inch cubes
Filling:
4-5 honey crisp apples (or enough to fill about 3/4ths of the dish)
½ cup granulated sugar
2 tsp. cinnamon (or more depending on taste)
1 ½ tsp. cornstarch
Juice of 1 lemon, divided
Procedure:
Preheat the oven to 375F and place the rack in the center of the oven.
Place all of the crumble ingredients into a large bowl and use your hands to massage everything together. Set aside.
Peel the apples and remove the core. Cut into 1/8” slices and place in a large bowl. Drizzle juice from ½ the lemon over the apples, toss together. Sprinkle the sugar and cinnamon over the apples.
In a small bowl mix together the cornstarch and the juice from half the lemon. Pour over the apples and mix together.
Pour all of the apples into the large Emile Henry Pie Dish and cover with the crumble topping.
Bake until apples are tender and topping is brown and crisp, about 45-50 minutes. Cool slightly before serving.
