Prep Time 20 minutes
Cook Time 35 minutes
Topping 1 c old-fashioned oats, gluten free 2 oz pecans, heaping ½ cup 2 oz walnuts, heaping ½ cups ½ c packed light brown sugar ¼ c butter, diced into small pieces Filling 6 medium baking apples, peeled, cored, and diced to ½” 2 tbsp butter ⅓ c maple syrup 1 tbsp cornstarch 1 tsp vanilla extract 1 tsp cinnamon ½ tsp nutmeg 1 tbsp lemon juice Vanilla ice cream, for serving
WHAT ARE BAKING APPLES? The best apples for baking are more tart than sweet with firm, crisp flesh that holds up to baking. Try honeycrisp, granny smith, pink lady, jonagold, and/or braeburn apples.
Make the topping. Combine oats, pecans, walnuts, and brown sugar in a food processor. Pulse until crumbled. Add butter and pulse until worked in. Chill 30 minutes.
Saute Apples. Saute apples in butter until they release their juices and soften slightly.
Season and sweeten. Whisk maple syrup, cornstarch, vanilla, cinnamon and nutmeg. Pour into apples and simmer until thickened.
Layer Crisp. Scrap apples into a casserole dish, then sprinkle the filling over the top.
Bake. Bake in a 350°F oven until the topping is golden brown and the filling is bubbling around the edges.
Serve. Serve warm, topped with vanilla ice cream.