Double Apple Pecan Crumble


Okay Boulderites, I’m going for cozy this week. Usually by the middle of October I have made at least five pumpkin-based desserts for TV, but this year I’m slacking. November will have to be “pumpkin dessert month,” which makes sense.

What the hay was I doing making all my pumpkin desserts in October anyway? (I said “hay” deliberately. I would never swear in the Weekly, and it is very timely, with hayrides being so in season right now.)

OK, where the hell was I? Oh, this week’s cozy dessert: Double Apple Pecan Crumble. I say double apple because we are loading up on the antioxidant, full-of-fiber apples and just topping it off with a lower-saturated-fat topping for flavor-burst deliciousness. I like to combine the apples I use, but of course you can use your own favorite apple, as long as it is a good baking apple. I find Braeburn and Golden Delicious to be great apples in my crumbles. They both bake nicely without their flesh breaking down. Delicious apples are just a great all-around apple. I don’t peel, I’m sure you will peel — and I don’t mean from the Colorado sun, folks. But just a heads up that apples always still bake up great with their skin.

Now along with this yummy, cozy dessert I have another bit of info to pass along. My friends at PAMA Pomegranate Liqueur are holding a contest, and the winner of this contest receives an all-expenses-paid trip to the 2010 Aspen Food and Wine Festival. Let me tell you, that is a screaming prize. I go every year to interview and indulge, and it is a great time. So come on Boulder Weekly readers, enter your best appetizer, entree or dessert using at least 3 tablespoons of PAMA and win big. The official entry rules are at So if you don’t have Facebook, now is the time! Become a friend of PAMA, enter your recipe, send a photo, win big, make me proud!

Wow, so much info, you are going to need this brain-food dessert to keep you sharp. Now, my PAMA-loving friends, follow the directions, put some love into it, and invite me over when it’s done!

BEFORE YOU START: Make sure if you slice your apples ahead of time to squeeze at least a tablespoon of lemon juice over them. I like to combine my apples, but you can choose your one favorite. Use regular oats and not quick cooking oats.

Double Apple Pecan Crumble

Five cups sliced, peeled apples, such as Braeburn or Golden Delicious (you can combine the two)

3 tablespoons apple butter
1 tbls. cinnamon
1/4 cup all-purpose flour
1/2 cup regular oats, uncooked
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons chilled butter
1/2 cup chopped pecans

1. Preheat oven to 375°.

2. Combine apples, cinnamon and apple butter; arrange in 8- or 9-inch square baking dish coated with cooking spray, press down lightly

3. Combine flour, oats, sugar, cinnamon and salt in a medium bowl; cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture over apples. Bake at 375° for 45 minutes or until bubbly and golden brown.

4. Let cool or serve warm. Tastes great with vanilla ice cream! Enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to