Step 1

Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan with nonstick cooking spray.

Step 2

To make the topping: Combine the flour, oats, brown sugar, cinnamon and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)

Step 3

Once finished, place topping in the fridge and begin making the apple filling.

Step 4

To make the filling: Place apples, maple syrup cinnamon and bourbon in a large bowl and toss to combine.

Step 5

Take a heaping 1/4 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.

Step 6

Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with low fat vanilla ice cream. Makes 9 servings.