Serves 12

Apple Filling:

• 4 large honey crisp apples, peeled and thinly sliced juice of 1 lemon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh cracked pepper
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 2 tablespoons all-purpose flour

Oatmeal Pecan Cookie Crumble Topping:

• 2 sticks unsalted butter, room temperature
• 1 cup maple sugar crystals (or granulated sugar)
• 1 cup packed light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup quick-cooking rolled oats
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla extract

Instructions:

•Preheat oven to 350F.

•In a large bowl, mix together apples, lemon juice, salt, pepper and spices. Set aside. Toss with flour just before assembling with crumble on top.

•To make the crumble, use your fingers or an electric beater to combine softened butter with both sugars.

•In a small bowl, whisk together the flour, baking powder and salt. Add the flour mix, oats, and pecans and pinch to combine with the butter blend. Add the vanilla extract. Add more flour, oats, and pecans as needed until mixture is crumbly and like slightly dry cookie dough.

•In a large baking dish, put down an even layer of apples and top generously with cookie crumble topping.

•Bake 45 minutes to 1 hour until top is golden brown and crisp, and apples in their sauce are bubbling and thick.