Get a peek into Holly and Jan's kitchen reno and see what's for dessert this Easter - Apple Crisp with Pecans!

RECIPE: APPLE CRISP WITH PECANS

INGREDIENTS

For your filling:
2  lbs apples peeled, cored, sliced
1 tablespoon lemon juice
1 tablespoon maple syrup (optional)
1 tablespoon cornstarch
1 teaspoon ground cinnamon

For your topping:
1 1/2 cups old fashioned oats
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
12 tablespoons salted butter, melted
1 teaspoon pure vanilla extract
1 cup pecans

Supplies you need:
Measuring cups and spoons
1 large mixing bowl
Resealable sandwich bag
Kitchen mallet or coffee cup
10x10 baking dish (fav for crisps is Le Creuset Heritage Square Dish

INSTRUCTIONS

Preheat oven to 350°F.

Make your filling.  Put apples in mixing bowl and stir in lemon juice and maple syrup. Sprinkle cornstarch and cinnamon on apples then toss gently to coat. Transfer to baking dish, spreading into an even layer.

Make your topping. Puts flour oats, brown sugar and salt into mixing bowl, stirring to combine. Melt butter, mix in vanilla, then drizzle into dry topping mixture, stirring to combine. Place pecans in sandwich bag and seal. Use mallet or coffee mug to gently pound the nuts into small pea-sized pieces.

Top your crisp. Sprinkle topping evenly over filling being careful to leave clumps intact. Sprinkle pecans over topping.

Bake your crisp.  Bake until juices bubble and topping is golden and firm to the touch - approximately 50 to 60 minutes.

Cool your crisp. Let cool for 15 to 20 minutes before serving with vanilla ice cream - a la mode.