Apple Pecan Crunch Food

APPLE CRISP WITH OATS AND PECANS

Steps:

• Pre-heat oven to 350°F. Grease an 8x8 baking dish.

APPLE PECAN COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
• Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
• In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
• Bake in the preheated oven for 55 minutes.

APPLE-PECAN CRISP

Steps:

• Heat oven to 375°F.
• In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
• In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
• Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.

APPLE PECAN CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix flour, oats, brown sugar and salt. Add melted butter, stirring until well mixed. Press two-thirds of the mixture in bottom of pan. Bake 12 to 14 minutes or until set.
• Meanwhile, cook apples in microwave as directed on package. In medium bowl, mix apples, pecans and cinnamon; spoon over partially baked crust. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until lightly browned. Cool in pan on cooling rack 2 hours. Use foil to lift from pan. Cut into 6 rows by 4 rows.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

Steps:

• 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
• 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
• 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
• 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

CRAN-APPLE PECAN CRISP

Steps:

• In a large bowl, combine sugar and cornstarch; stir in the apples and cranberries. Transfer to a greased 2-qt. baking dish. In another bowl, combine the oats, brown sugar, pecans and flour; cut in butter until mixture is crumbly. Sprinkle over apple mixture. Bake, uncovered, at 375° for 40-45 minutes or until golden brown. Serve warm.

APPLE PECAN PANCAKES

Steps:

• In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.

PECAN APPLE CRISP

Steps:

• Preheatoven to 350°F.
• Butter a deep 2-quart or 9x13" baking dish.
• Place the sliced apples in large mixing bowl.
• Stir in lemon juice.
• Toss well.
• Blend flour, both sugars, cinnamon and a dash of nutmeg in a food processor until well combined.
• Add butter and blend until mixture forms large clumps.
• Transfer to a bowl and work in pecans with your fingertips.
• Pour sliced apples into prepared baking dish.
• Spread the topping mixture over apples.
• Bake for 30 minutes or until apples are tender and the topping is browned.
• Serve warm with whipped cream or ice cream.

PECAN APPLE PIE

Steps:

• On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts. , For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

APPLE PECAN CRUMBLE

Steps:

• Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
• In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
• For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
• Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.

PRAIRIE APPLE CRUNCH

Steps:

• Place apples in a greased 11x7-in. baking dish. Sprinkle with the sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter; sprinkle over apple mixture. , Bake at 350° for 40-45 minutes or until apples are tender. Serve warm or at room temperature with cream if desired.

BUTTERSCOTCH-APPLE PECAN CRISP

Steps:

• In a small bowl, combine the butterscotch chips, flour, brown sugar and cinnamon. Place apples in a greased 13-in. x 9-in. baking dish; sprinkle with butterscotch chip mixture. Bake at 375° for 20 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in oats. Sprinkle flour mixture and pecans over apple mixture; bake 30-40 minutes longer or until filling is bubbly and topping is golden brown.