Apple-Pecan Crisp

 

2/3

cup maple-flavored syrup

1/4

cup Gold Medal® all-purpose flour

1

teaspoon ground cinnamon

8

large baking apples (about 5 1/2 lb), peeled, cut into 1/2-inch slices (about 12 cups)

1/2

cup cold butter or margarine, cut into pieces

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

3/4

cup chopped pecans

• 1 Heat oven to 375°F.
• 2 In large bowl, stir together syrup, flour and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
• 3 In same bowl, with pastry blender (or pulling 2 table knives in opposite directions), cut butter into cookie mix until mixture looks like coarse crumbs. Stir in pecans. Crumble mixture over apples in baking dish.
• 4 Bake 30 minutes. Very loosely cover with foil; bake 10 to 15 minutes longer or until apples are tender.