Maple Apple Crisp with Oat Pecan Streusel

Lynnda Cloutier


Brandy adds a little flavor to the dried cranberries and it plumps them up but can use apple juice or cider if you don't want to use liquor. source unknown

pinch tips: How to Cream Butter & Sugar




streusel filling:
1 1/2 cups flour
3/4 cup sugar
3/4 cup packed brown sugar
1/4 tsp. salt
2 sticks cold unsalted butter, diced, 16 tbsp.
3/4 cup old fashioned rolled oats
3/4 cup chopped pecans
3/4 cup dried cranberries
3/4 cup brandy, boiling
4 lb. granny smith apples, peeled, cored and cut into 1/2 inch thick slices, about 9 apples
3/4 cup pure maple syrup
2 tbsp. fresh lemon juice
2 tbsp. flour
3/4 tsp. ground cinnamon
1/4 tsp. salt

Directions Step-By-Step

Preheat oven to 350. For streusel, whisk together 1 1/2 cups flour, sugar, brown sugar and 1/4 tsp. salt in bowl. Cut butter into flour mixture using a pastry blender til butter is pea sized
Mix oats and pecans into flour mixture with your hands til thoroughly mixed. Cover and refrigerate
For filling, soak cranberries in brandy, covered, til plumped, 20 minutes. Drain brandy and save for another use. Toss together apples, plumped cranberries, maple syrup, lemon juice, 2 Tbs. flour, cinnamon and 1/4 tsp. salt in large bowl. Transfer apple mixture to a 9 x 13 three quart baking dish. Cover apples with streusel and bake til apples are tender, about 50 minutes. Let apple crisp rest on cooling rack 30 minutes before serving. Serves 8

About this Recipe

Course/Dish: Fruit Desserts