4tablespoonsunsalted buttersoftened to room temperature
3 - 4largeGranny Smith applespeeled and thinly sliced, about 5 cups
1tablespoonfresh lemon juice
Preheat the oven to 350 degrees.
In a large bowl, combine the oats, brown sugar, flour, and pecans. Cut the butter into small pieces and add to the flour mixture. Use a fork or pastry blender to combine the mixture until you have coarse crumbs.
Lightly coat a 2-quart baking dish (10 x 6 x 2-inch) with cooking spray. Add the apples, lemon juice, sugar, and cinnamon to the dish and toss gently to coat.
Evenly sprinkle the crumb mixture on top of the apples. Bake for 40 - 45 minutes or until the apples are tender and the top is crisp and golden. Serve warm with vanilla ice cream.
Use softened butter for the crisp topping for easier blending.
Store leftovers covered tightly with foil or transfer the dessert to an airtight container. It will be good for up to a week in the refrigerator, though the topping will soften over time.