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Crisp fall air is good for a few things—big wool sweaters and thick socks, root vegetables and warm spices, and, well…crisps. An apple crisp is a classic fall dessert, and with apples at their peak right now, it’s the perfect time to make one. This one comes together easily in your cast-iron skillet, making it a great campfire dessert for your fall camping trips. If big sweaters and thick socks don’t warm you up, this crisp certainly will.

Apple Cherry Pecan Crumble

Ingredients:

Crumble

  • 1 ½ cups raw pecans
  • ¼ cup + 2 Tbsp all purpose flour
  • ¼ cup + 2 Tbsp dark brown sugar
  • ¼ cup white sugar
  • ½ tsp kosher salt
  • 8 Tbsp unsalted butter, cold, cut into ½ inch cubes (plus more for greasing skillet)
  • ½ cup old fashioned rolled oats (not quick-cooking)

Apples

  • 1 lb gala apples, cored and sliced into ¼ inch slices
  • 1 lb granny smith apples, cored and sliced into ¼ inch slices
  • ½ cup dried cherries, rehydrated in boiling water (cranberries will also work)
  • juice of ½ a lemon
  • ½ tsp vanilla extract
  • ¼ tsp kosher salt
  • 3 Tbsp dark brown sugar
  • 3 Tbsp white sugar

Directions:

Preheat oven to 350°F. Spread pecans on a baking sheet and toast until fragrant and lightly toasted—about 6-8 minutes. Set the pecans aside to cool, but leave the oven on.

Whisk the flour, dark brown sugar, white sugar and salt in a medium bowl until well combined. Add cubed butter and mix with your hands, rubbing the butter between your fingers, until a coarse meal forms. Chop the cooled pecans and stir them into the mixture, along with the rolled oats.

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In another medium bowl, toss the apples, rehydrated cherries, lemon juice, vanilla, salt and sugars together until the apples are evenly coated.

Butter a 10” cast iron skillet and layer the apples into it. Pour the crumble on top and distribute evenly. Place the skillet on top of a baking sheet and bake until the apples are soft and the topping is golden brown—about 45-50 minutes.

Serve with vanilla ice cream or crème fraîche.

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