My SMS Pick: Apple Orchard Pecan Crumble

Ever since I joined Sweet Melissa Sundays I have been counting down the days until October 4th, the day where I would be able to pick a recipe for the group. Of course, I didn't really realize at the time that October 4th would fall right in the middle of an international move!

I decided to choose Apple Orchard Pecan Crumble for two reasons. One, I thought it would be a great way to welcome fall (which by the way isn't on its way to Phoenix... it was over 100 the day I made this!). The second reason I picked this recipe is the simplicity of it. The most difficult part was peeling the apples.



The apples are cut and mixed with cinnamon and sugar and then they are dumped into a 2 quart baking pan. The topping is fantastically delicious! A combination of brown sugar, spices, pecans, and butter... YUM!

The crumble before it headed into the oven

Thanks to all the SMSers who baked along with me this week. I am so glad to be a part of this group!

Apple Orchard Pecan Crumble

for the filling:

7 large tart apples, roughly 3 pounds, peeled, cored, and cut into 1/4-inch slices

juice of 1 lemon

1 cup sugar

1/2 teaspoon ground cinnamon

1 Tablespoon all-purpose flour

for the pecan crumble:

3/4 cup pecan pieces

3/4 cup plus 2 Tablespoons all-purpose flour

3/4 cup firmly packed light brown sugar

3/4 teaspoon salt

pinch freshly grated nutmeg

1/8 teaspoon ground allspice

8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly

Position a rack in the bottom third of your oven. Preheat the oven to 350 degrees. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine. Pour the apples into the baking dish.In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg, and allspice. Stir in the melted butter. Spread the crumble over the apples.Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 20 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool before serving. Serve warm with whipped cream.