Preheat the oven to 350°F. 

In a food processor, pulse the flour with the brown sugar, 1/4 cup of the granulated sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the toasted pecans and oats. Set aside.

Generously butter a shallow 2-quart baking dish (I use a 12”L x 8”W x 1” deep ceramic oval). In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the topping. Bake in the middle of the oven for 40-50 minutes, or until the apples are tender when pierced and the topping is toasted.

Serve warm with vanilla ice cream if desired.