- 1 cup pecans (about 4 ounces)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 cup plus 2 tablespoons granulated sugar
- 6 tablespoons cold unsalted butter, cut into 1/2-inch dice
- 1/2 cup old-fashioned rolled oats
- 1/2 cup dried cranberries (about 2 1/2 ounces)
- 1 pint vanilla ice cream
- 2 1/2 pounds Cortland or other tart cooking apples--peeled, quartered, cored and sliced crosswise 1/4 inch thick
How to make this recipe
- Preheat the oven to 350° Spread the pecans on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Let the nuts cool, then coarsely chop them. Leave the oven on.
- In a food processor, pulse the flour with the brown sugar and 1/4 cup of the granulated sugar until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the toasted pecans and oats.
- Generously butter 6 individual baking dishes; they should be about 6 inches wide and 1 inch deep. In a medium bowl, toss the apples with the cranberries and the remaining 6 tablespoons granulated sugar. Divide the apple mixture among the prepared baking dishes and cover with the topping. Set the dishes on a large baking sheet and bake in the bottom third of the oven for 45 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with the ice cream.
The topping can be refrigerated for up to 2 days.
To end the meal with a celebratory flourish, serve sparkling wine°but avoid brut bottlings, which will taste thin and tinny next to the dessert. Instead, look for extra dry or demi-sec Champagnes from Moët & Chandon or Mumm, or Cr#233;mants from California producers, such as Schramsberg or Scharffenberger.