4-5Granny Smith apples, (see notes for types of apples to use)
¼cup(50 g) granulated sugar
1 ½tablespoonsfresh lemon juice, about 1 lemon
½teaspoongrated lemon zest
Food processor method: In a food processor, place the flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Pulse briefly to combine. Add the cold butter pieces and pulse 10 times, about 4 seconds each pulse, until the mixture looks like cornmeal. Add the pecans and pulse about 5 times, each 1 second each, until the nuts are chopped. The mixture will look like wet sand with some clumps. Avoid over-processing.
Make by hand: Whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg and salt in a bowl. Add cold butter pieces and using a pastry cutter (or two knives) cut the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Stir in coarsely chopped pecans if using.
Place the mixture into a bowl and in the refrigerator to chill for 15 minutes while the filing is prepared.
Adjust oven rack to the middle position. Preheat oven to 375° F.
Peel, core and cut the apples into slices about ¼-inch thick. Place the apples in a large bowl and toss them with the lemon zest, lemon juice and sugar. Transfer the mixture into an 8x8 baking dish. Sprinkle the chilled topping over the apple mixture evenly.
Bake for 40 minutes at 375° F. The apple crisp is done when the filling bubbles and the topping is golden brown.
Serve warm on its own or with vanilla ice cream and caramel. The apple crisp can also be cooled to room temperature, then reheated in the oven before serving (about 10 to 15 minutes at 350 F).
Best apples for apple crisp: I suggest using a mix of apples. I prefer half Granny Smith and half Golden Delicious. Braeburn, Honeycrisp, Cortland, Gala and Fuji work well too.Double the recipe: This recipe can be doubled and served in a 13x9 baking dish. Increase baking time to 55 minutes.Storing apple crisp: Store covered in the refrigerator for up to 3 days. Reheating apple crisp: Preheat oven to 350 F. Bake for 10 to 15 minutes until heated through.Freezing apple crisp: Let crisp cool completely. Wrap is securely and store in a flat surface in your freezer for up to 1 month. Defrost in the refrigerator before reheating.Suggested tools: