- 1 cup chopped pecans
- 2 cups light brown sugar, divided
- 1 cup (2 sticks) unsalted butter, divided
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup all purpose (or 1-to-1 gluten free) flour + 2 tablespoons, divided
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 8 apples, peeled and cut into chunks (I use granny smith and honeycrisp)
- 1 cup rolled oats
- 1 teaspoon salt
- Vanilla ice cream, to serve
- In a large, oven-safe skillet over medium heat, lightly toast the chopped pecans. Transfer to a large bowl and set aside.
- Add 1 cup of the light-brown sugar, 1/2 cup (1 stick) of the unsalted butter, and the evaporated milk to the skillet and bring to a boil. Boil 3 minutes, stirring often, then reduce to low heat and stir in the vanilla extract. Continue to cook for 2 more minutes.
- Spoon roughly 1/2 cup of the caramel into a bowl and reserve for topping later.
- Add 2 tablespoons of flour to the skillet, along with the lemon juice, cinnamon, and nutmeg. Stir, then add in the chopped apples and increase heat to medium. At first it will be difficult to mix and the caramel may seem to be solidifying, but continue to cook, stirring occasionally, until the apples begin to brown and release their liquids, and the caramel has loosened to cover the apples.
- Meanwhile, preheat the oven to 350°F. Melt the remaining stick of butter in the microwave. Add the remaining cup of flour, cup of brown sugar, rolled oats, and a teaspoon of salt to the bowl of toasted pecans and pour over the melted butter. Stir with a fork and use your fingers, if necessary, to combine and form large crumbs for your streusel.
- Crumble the streusel over top of the apples and bake for 50 minutes, or until golden brown. Let rest for 15 minutes before serving. Reheat the reserved caramel to pour over top. Serve warm with vanilla ice cream.