ahhhh the tastes of fall. i keep finding things that i miss from michigan. an awesome selection of apples is one of them. apple lane orchard was just down the road from our house and i loved going each fall to get their amazing cider (haven’t ever tasted anything like it) or their awesome apple selection. the other cool part about the apple orchard was that the owner, mr. pettengill, was my grampa lince’s friend. every year, we’d always talk about my grampa. it always makes me smile to think about my grampa lince. 🙂
apple orchards do not exist down here. the apple variety at the store isn’t that great. i did pick up honeycrisp apples for this recipe and they’re delicious! a good mix of sweet, tart and crunch. however, if you have access to a variety, i would recommend going with jonathans or spies… just think: “spies for pies” for anything baking related.
- 4 c apples, sliced thin
- 1 tsp cinnamon
- 2 tbsp sugar
- 1/2 c water
- 1/3 c flour
- 1 c old-fashioned oats, toasted
- 1 tsp cinnamon
- 1/2 c brown sugar
- dash of salt
- 1 c chopped pecans
- 1/3 c melted butter
- set oven to 325°. pour 1 c of old-fashioned oats in a jelly roll pan, forming a thin layer. place in oven for 10 min., stirring occasionally. they will smell nutty and brown lightly when toasted. allow to cool. turn oven temperature up to 380°.
- butter 9″ x 9″ casserole, add 2 c apples. sprinkle with 1 tsp cinnamon and sugar. top with remaining 2 c of apples and pour water over top.
- in a medium bowl, blend together dry ingredients. stir in butter. pour over top of apples.
- bake for 35 minutes. serve with ice cream or eat plain!