Sullivan 180 Special Projects Manager

Looking for a delicious way to celebrate the flavors of fall? This Apple Pecan Crisp, adapted from a Chef Ann Foundation school food recipe, puts fresh apples at the center of a simple, comforting dessert. Tender baked apples are paired with cinnamon and a crunchy oat and pecan topping for a recipe that's easy to prepare and perfect for sharing with family and friends.

October is Farm to School Month, a time to celebrate the connections between schools, local farms and the food we eat. Apples are a natural fit for the season, and the annual Big Apple Crunch invites New Yorkers to bite into a New York-grown apple while celebrating the state's apple harvest and encouraging people to eat local.

This recipe offers another delicious way to enjoy locally grown apples. Whether you pick your apples at a local orchard, visit a farmers’ market or look for New York-grown varieties at your grocery store, this crisp is a sweet way to bring the Farm to School message home. The original recipe was created for school food service, demonstrating how scratch-made recipes can showcase fresh ingredients in familiar and delicious ways.

Apple Pecan Crisp Ingredients

Apple Filling

2½ cups fresh apples, sliced with the peel on (about 2–3 medium apples)

1 teaspoon ground cinnamon

1 tablespoon whole wheat flour

Pecan Oat Topping

¼ cup + 1 teaspoon whole wheat flour

¼ cup rolled oats

2½ tablespoons packed brown sugar

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

⅔ cup chopped pecans

2½ tablespoons unsalted butter, cold and cubed

Preparation

1. Preheat oven to 350°F. Lightly grease a small baking dish, approximately 8 × 8 inches.
2. Wash the apples and slice them thinly, leaving the peel on.
3. In a large bowl, combine the sliced apples, 1 teaspoon cinnamon and 1 tablespoon whole wheat flour. Toss until the apples are evenly coated.
4. Spread the apple mixture evenly in the prepared baking dish.
5. In a separate bowl, combine the ¼ cup + 1 teaspoon whole wheat flour, ¼ cup oats, 2½ tablespoons brown sugar, ½ teaspoon cinnamon, ¼ teaspoon kosher salt and ⅔ cup chopped pecans.
6. Add the 2½ tablespoons cold, cubed butter to the oat mixture.
7. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs and pea-sized pieces of butter remain.
8. Sprinkle the topping evenly over the apples.
9. Cover the baking dish loosely with foil and bake for 25 minutes.
10. Remove the foil and continue baking for 10–15 minutes, or until the topping is golden brown and the apples are tender.
11. Allow the crisp to cool slightly before serving.

Sullivan 180 is a nonprofit organization dedicated to building a healthy community one degree at a time through people, places and policy, with an intentional focus on prevention and empowering a healthier generation. Sullivan 180 has partnered with the Sullivan County Democrat and Claire Burns to bring you delicious and nutritious recipes on the first Friday of every month. For more information about Sullivan 180 and upcoming events, visit Sullivan180.org.