I’ve had Frank Sinatra on repeat all day, just twirling about the house like a lovestruck teenager. Because that’s exactly what I am - age aside - madly in love with the man I married one year ago today.
It was this time last year that we set the table for our intimate gathering of forty-two. I put on the finest dress I’ll ever own and promised every last beat of my heart to the man I’ve loved for more than ten years.
We gathered under the stars, sat closely at rustic tables built for feasts, and broke bread in the country. We told stories, poured wine, passed plates and ate until there wasn’t a crumb left. We danced until the night was over and lit sparklers as we ran ceremoniously through a sea of friends and family.
It was a brilliant day and love is a brilliant thing.
What's all this got to do with apple crisp? Well, today I’m sharing with you a recipe for the BEST apple crisp I’ve ever had. You see, at our wedding, we served Key Lime Pie (his favorite) and Apple Crisp (my favorite) in place of a traditional wedding cake, but true to form, I never had a piece! (I was too busy dancing.)
So in honor of our one year anniversary, I’ve decided to not only replicate our meal under the stars, but also share with you a recipe for my personal favorite, Pecan Apple Crisp (just in time for fall, I might add).
I like this recipe because it’s simple and chances are you already have most of these ingredients on hand. I also like that it’s delicious enough to make for a big holiday gathering and easy enough to make for a weeknight treat (the sugar dragon is real!).
I like to serve this crisp with a dollop of So Delicious’ Snickerdoodle Cashew Milk ice cream. Made with cashews, it’s dairy free, incredibly creamy, perfectly cinnamon-y and has little pockets of gluten free snickerdoodle dough throughout! YUM!
I promise you, it won’t overshadow the crisp, you’ll just find yourself eating faster.
As apples begin to appear in the market, look for any combination of the Macintosh, Granny Smith, Jonathan or Jonagold varieties. For this crisp, I picked up a few Macintosh and Granny Smith - perfectly tart and not too sweet.
Pecan Apple Crisp
- 6-7 apples (You can mix and match here, try Macintosh, Jonathan, Granny Smith varieties)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground cardamom
- 1 stick of butter (1/4 lb.)
- 1/4 cup brown sugar
- 1/2 cup coconut sugar (can sub white sugar if you prefer)
- 1 1/2 cups chopped pecans
- 1/2 cup rolled oats
- dash of cinnamon for good measure :)
1.) Preheat oven to 375 degrees Fahrenheit. Core, slice and peel the apples and chop into bite size pieces (about 1/2 inches thick). Place into a medium sized pot and cook on medium heat for 7-10 minutes until juices are released and fruit is softened.
2.) Add cinnamon, nutmeg and cardamon. Stir to coat the apples with the spices and then place into a greased 8x8-inch baking pan or 9-inch pie plate.
3.) To assemble the topping, heat the sugar, butter, rolled oats and chopped pecans over medium high in a medium sized pot until the butter is melted and pecans and oats are fully coated.
4.) Sprinkle the topping over the apples and bake for 25 minutes or until topping is golden brown and apples are soft and bubbling. Remove from oven and cool slightly. Serve warm or cool, plain or topped with cinnamon or vanilla ice cream!