Yields Makes 9 servings
Notes: This crisp has become a classic at Los Rios Rancho's bakery.

How to Make It

Step 1
1

In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.

Step 2
2

In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.

Step 3
3

Bake dessert in the middle of a 350° oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.

Step 4
4

Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.

Ingredients

 8 cups peeled, cored, and thinly sliced apples such as Gravenstein, Granny Smith, or Stayman Winesap (about 2 1/4 lb. total)
 1/2 cup granulated sugar
 3/4 cup plus 2 tablespoons unbleached or regular all-purpose flour
 2 teaspoons ground cinnamon
 1 cup regular rolled oats
 3/4 cup firmly packed brown sugar
 1/2 cup (1/4 lb.) butter or margarine, cut into 1/2-inch chunks
 3/4 cup chopped pecans
  Vanilla ice cream (optional)

Directions

Step 1
1

In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.

Step 2
2

In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans. Sprinkle topping evenly over apples.

Step 3
3

Bake dessert in the middle of a 350° oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.

Step 4
4

Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.

Los Rios Apple Crisp