Simple Pecan Crumble and Baked Apples
I Spice
- Course: Dessert
Summary:
Pecan crumble is one of the easiest desserts to pull together quickly, and all of the ingredients are
pantry staples. The crisp topping is great for stuffing apples or on top of a baked fruit crumble (double this recipe for the latter).
This recipe calls for dried chamomile flowers, which are available through Amazon.com and at the Spice and Tea Exchange of Alexandria (571-312-8505).
The apples can be substituted with peaches or apricots in the summer.
MAKE AHEAD: The pecan topping can be frozen in a resealable plastic food storage bag for up to 6 months.
4 servings
Ingredients:
- 4 medium tart apples, partially cored so the bottoms remain intact
- 1/2 cup whole-wheat pastry flour
- 1/2 cup raw oats
- 1/2 cup packed light brown sugar
- 1/4 cup pecan pieces, coarsely chopped
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons dried chamomile flowers, crushed (see headnote)
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
- Vanilla ice cream, for serving
Directions:
Preheat the oven to 375 degrees. Arrange the cored apples upright in a snug baking dish.
Combine the flour, oats, brown sugar, pecans, cinnamon, chamomile flowers, nutmeg, salt and butter in a medium bowl. Use your fingertips to massage the mixture until it forms coarse crumbs and larger clumps.
Use the mixture to fill each hollowed core, packing the filling down and piling a little on top. Bake for 40 to 45 minutes, until the apples are soft and easily pierced with a sharp knife.
Serve warm, with a scoop of vanilla ice cream.
Recipe Source:
From "Urban Pantry: Tips and Recipes for a Thrifty, Sustainable & Seasonal Kitchen," by Amy Pennington (Skipstone, 2010).
E-mail the Food Section with recipe questions.
(Sala Kannan)
