Light Apple Pecan Crisp

Makes 4 large servings / 6 small servings



1 tsp. ground cinnamon

1/4 tsp. ground nutmeg
2 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
3 Granny smith apples, cored, sliced thin

1/3 cup quick oats
1/4 cup crushed shortbread cookies (about 3) / recommended: Walker’s Shortbread

1 Tbsp. chopped pecans

1 tsp. ground cinnamon
2 Tbsp. brown sugar
1 tsp. pure vanilla extract

2 Tbsp. unsalted butter, softened



Preheat oven to 350 degrees F.


Mix cinnamon, nutmeg, sugar and flour in a large bowl. Toss in sliced apples and coat evenly. Place apples into a 9-inch square or round baking dish.

In the same bowl, combine topping ingredients and mix by hand until crumbly. Sprinkle topping over the apples.

Bake until topping is golden brown, 15-20 minutes. Test by inserting a toothpick; it should come out clean and not pick up the apple slices.
Serve with vanilla whipped cream, ice cream or frozen yogurt. To store, cover dish with plastic wrap and refrigerate up to 4 days.