Los Rios Apple Crisp

Ingredients

• 0.8 cup firmly brown sugar packed
• 0.3 lb butter cut into 1/2-inch chunks
• 0.8 cup regular flour all-purpose
• 0.5 cup granulated sugar 
• 2 teaspoons ground cinnamon 
• 0.8 cup pecans chopped
• 1 cup regular rolled oats 
• 8 cups stayman winesap cored peeled thinly sliced ()
• 8 cups stayman winesap cored peeled thinly sliced ()

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole, mix apples with granulated sugar, 2 tablespoons flour, and cinnamon.
2. In a bowl, combine rolled oats, brown sugar, butter, and 3/4 cup flour. Rub with your fingers until butter pieces are no longer distinguishable. Stir in chopped pecans.
3. Sprinkle topping evenly over apples.
4. Bake dessert in the middle of a 350 oven until apples are tender when pierced and topping is browned, 45 minutes to 1 hour. If topping browns first, drape with foil.
5. Spoon the apple crisp, warm or cool, into bowls. Top portions with vanilla ice cream.