Yes, sounds a little odd but a subtle savory scent to balance the sweet apple. Just add a tablespoon or two to your basic three to four apple crisp. I used juicy ambrosias. Yum.
Here’s the recipe.
Apple Pecan Crisp
Put oven rack in middle position and preheat oven to 375°F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish.
1 1/2 cups all-purpose flour
1 1/8 cups old-fashioned oats
1 1/8 cups packed light brown sugar
1 1/2 cup pecans or walnuts – toasted , cooled, and finely chopped
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
3/4 cup unsalted butter, cut into 1/2-inch cubes and softened.
Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
4 1/2 pounds sweet-tart apples such as Gala (or four large ambrosias)
[4 tablespoons fresh basil, chopped]
3 tablespoons fresh lemon juice
4 1/2 tablespoons granulated sugar, or to taste
2 tablespoons all-purpose flour
Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl. Transfer to baking dish, spreading evenly.
Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm.
Source: Epicurious. Gourmet November 2003; originally published March 1990