Apple Pie Crisp

Apple Crisp 

Inspired by America's Test Kitchen we wanted a simple delicious dessert that was much easier than making a traditional pie dough. There are still a lot of calories but it is worth it. 

Topping

6 tablespoons all-purpose flour
1/4 cup packed light brown sugar
1/4 granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/2 inch pieces and softened
3/4 cup finely chopped walnuts or pecans


Filling

3 pounds apples (6 to 8), peeled, cored and cut into 1 inch chunks
1/4 granulated sugar
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest


1. For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping at least 15 minutes before baking.

2. For the filling: Adjust an oven rack to the lower-middle position and heat to 375 degrees. Mix the apples, sugar, lemon juice and lemon zest together and place in an 8 inch square (2 guart) glass or ceramic baking dish or 9 inch deep dish pie plate. Distribute the chilled topping evenly over the fruit.

3. Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving.