Cinnamon Pecan Apple Crisp Recipe
Rich and buttery with a crunchy topping, this is a lovely dessert to make when you have too many apples. I cut the sugar down by half from the original recipe, so that it's not overly sweet. It's also gluten free. Serve warm with homemade vanilla ice cream for a special treat.
Preheat oven to 350 degrees.
Butter a 9x13 inch pan.
In a large saucepan, melt the butter over low heat.
Add the apples into the melted butter and cook over medium heat, stirring often, just until the apples start to soften, about 15 minutes.
Add in the sucanat,vanilla, cinnamon, nutmeg and salt. Cook for 5 more minutes, stirring often.
Mix the cornstarch or arrowroot with a little cold water until smooth. Pour into the apples and stir well.
Pour apples into the prepared 9x13 pan.
To make the topping: Mix the softened butter, sucanat, cinnamon, nutmeg and salt together until well blended. Add in the pecans and mix thoroughly.
Drop the topping in little bits evenly over the apples.
Bake for 30 minutes until the apples are bubbly and the top is nicely browned.