Apple Crisp

Apple Crisp - serves 4-6 

Modified from  The Best Recipe- page 503.    It is really so good.  Until recently I made it by hand but now I do have a food processor. You can easily double it (just cook it a bit longer). 

For the crisp: 

6 T flour 

1/4 C brown sugar 

1/4 C sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

5 T butter, chilled, cut into 1/2 inch pieces

3/4 C coarsely chopped pecans

Pulse dry ingredients in food processor, add butter and pulse about 10 times, then add nuts and pulse a few times ("topping should look like slightly clumpy wet sand").  Refrigerate at least 15 minutes. 

Meanwhile,  prepare apples and scrape apple mixture into an 8-inch square pan, or a deep dish pie plate, or cast iron skillet.

4-5 apples (I use Granny Smith) - (cut into quarters and then cut each quarter into thirds) 

1/4 C sugar 

zest and juice of one lemon (more or less) 

Sprinkle topping over the fruit.  Bake at 400 degrees for about 40 minutes or until topping is deeply golden brown, and apples are tender but not mushy.  

Serve warm with GOOD icecream! 

(If you need your oven to make dinner, you can actually make this crisp earlier in the day, set aside at room temp, and reheat in your still warm oven while you eat dinner)