Apple Crisp with Cane Syrup
 
Makes 6 to 8 servings
Ingredients
  • 3 medium Honeycrisp apples, chopped
  • 2 medium Granny Smith apples, chopped
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • Pecan Crisp Topping (recipe follows)
  • Warm cane syrup, to serve
Pecan Crisp Topping
  • ⅓ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup firmly packed light brown sugar
  • ⅓ cup chopped pecans
  • ⅓ cup old-fashioned oats
  • 1 teaspoon vanilla bean paste
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cubed
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, combine all apples. Reserve 2 cups apples. Add flour, sugars, vanilla bean paste, lemon juice, cinnamon, salt, and nutmeg to remaining apples, tossing until combined. Let stand for 10 minutes.
  3. In a 10-inch cast-iron skillet, melt butter over medium heat. Add apple mixture, and cook, stirring frequently, until apples begin to soften and juices begin to thicken, 5 to 10 minutes. Stir in reserved 2 cups apples. Top with Pecan Crisp Topping.
  4. Bake until topping is golden brown and filling is bubbly, 20 to 25 minutes. Let stand for 15 minutes. Serve warm with cane syrup.
Pecan Crisp Topping
  1. In a small bowl, stir together flour, sugars, pecans, oats, vanilla bean paste, salt, and cinnamon. Using your fingertips, cut in cold butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use.
Recipe by Louisiana Cookin' at https://louisianacookin.com/apple-crisp-with-cane-syrup/