Wednesday, January 26, 2011

Ethleen's Eat of the Week: Cinnamon Pecan Apple Crisp

I know I've said it before, but... oh my Heavenly Day. I thought the spice cake was good. That cake has nothing on this Apple Crisp! So simple. So 'I live in a cabin in the woods'ish... this recipe is the Godfather of all food storage recipes.

I shant keep you waiting!

You will need:

For the body -  
3 cups dehydrated apple slices
4 cups water
3/4 cup sugar
1 tsp cinnamon
3/4 tsp salt

For the topping - 
1 cup sugar
1 cup quick oats
1 cup flour
3/4 cup soft butter or margarine
1/2 cup chopped pecans

First things first... Combine the apple slices, water, sugar, salt, and cinnamon and bring to a boil.

Turn off the heat and let the mixture sit about 30 minutes so the apples can get married and go on a honeymoon with the cinnamon-sugar syrup. Oh yeah.

Pour the mixture into an 8x8 or 9x9 pan.

Combine the topping sugar, quick oats, and flour.

Cut in the butter until the mixture is about as fine as corn meal.

Spread the topping over the apple mixture.

NOTE: If you're lazy like me, cut up butter pads and place them *strategically* over the topping mix. 

Now you would ask, "Really? THAT much butter?" 


And I would say, "Yes silly. That. Much. Butter."

Bake at 400 degrees for 30 minutes and serve with ice cream or a dollop of whipped cream!! Yowzers it's good!!


Oh my crap I can't take it. Look how gloriously the syrup spills over the top of the pan... 

I need help. 


DISCLAIMER: I got so excited about this dish that I actually didn't even add pecans. And I GUESS it turned out okay. ; P


  1. Scrumptiousness indeed ~ also made without pecans and it is fabulous...

  2. Doing the butter that way is smart. Another way to do it is freeze it and use a cheese grater to evenly disperse it through whatever you are making. This works great with pie crusts.