Granny Smith APPLES w/ PECANS Crunchy DESSERT

Table of Contents: DESSERTS (non-frozen)


Have a large bowl of cold water handy for peeling the apples.  As apples are peeled, place them in the water to prevent the flesh from browning.


8 medium-sized Granny Smith apples

1-cup granulated sugar

1 ¼ sticks (3/4 cup) butter or margarine, very soft

1-cup plain flour

½ to ¾ cup pecans, chopped (optional)






Spray-oil a flat, 2-quart baking dish (square or rectangular).  Stir the sugar into the very soft, almost melted, butter, and mix well.  Add the flour and mix again.  Set aside.


Peel the apples; then cut the apples into thin slices. Make the dessert in two layers.  Place one-half the apple slices evenly into the bottom of the prepared baking dish.

Top, as evenly as possible, with one-half of the butter mixture.  Since the mixture is stiff, pat it down slightly with a fork to make it spread more.  Some small areas may not be totally covered.   Sprinkle with one-half the pecans.  Repeat the layers.


Bake at 350 degrees for about 45 minutes or until the apples are cooked and the top of the dessert is light brown.  Makes 4 to 6 servings.


This was a dessert my mother served often when I was young that our family loved.  The apples do not have to be Granny Smith apples, but the dessert does need to be made with “cooking” apples that have  “rounded bottoms”.   Apples that have four “points” on the bottoms, such as Red Delicious, contain too much water for cooking.

My mother’s recipe did not call for pecans; I have added them, and her dessert was made in only one layer.  I prefer the two layers to more evenly distribute the flavors.

So you now have two choices: no pecans or w/ pecans and one layer or two.  Such heady decisions to make!  My biggest decision to make is how much of this wonderful dessert will I allow myself to eat?  If you guessed, “too much”, you were right!  But, in my defense, apples are so healthy for you….


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