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

★★★★★ 2 votes


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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

How to Make Maple Apple Crisp with Oat Pecan Streusel


  • 1Preheat 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
  • 2Mix oats and pecans into flour mixture with your hands til thoroughly mixed. Cover and refrigerate
  • 3For 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

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About Maple Apple Crisp with Oat Pecan Streusel

Course/Dish: Fruit Desserts

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