1/2poundabout 3 baking apples, such as Braeburn, Granny Smith, or McIntosh, peeled, cored, and cut into 1/4” dice
Preheat the oven to 350°F and lightly grease a 9×13 pan or a 12-inch cast-iron skillet.
In a large bowl, stir by hand the oil, melted butter, eggs, sugar, and vanilla. Stir in the apple and pecans. Add the flour, salt, baking soda, and cinnamon to the bowl, and then stir until combined. Please note that this is a very thick batter, in fact it’s more like a cookie batter. And while it may seem like it’s unable to contain the apples, don’t worry, it will be fine.
Spoon the batter into the baking pan or skillet, patting down the top so it’s even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out clean.
This recipe can easily be halved. If you choose to do so, bake in an 8×8 pan or an 8-inch cast-iron skillet, and reduce the baking time by 5 minutes.