American•comfort

The Best Apple Crisp

This apple crisp recipe has a crumbly, buttery topping and a filling with complex layers of flavor: soft fruit, lemon, nutmeg and caramel.

Ingredients

Quantities are shown as originally provided.

100g all-purpose flour (3 3/4 ounces; about 3/4 cup)
165g raw sugar, such as turbinado (5 3/4 ounces; about 3/4 cup)
1 tablespoon freshly grated zest from 1 lemon
1 1/2 teaspoons freshly grated nutmeg (see note)
1 teaspoon (4g) kosher salt
100g toasted pecans (3 3/4 ounces; about 1 cup)
145g unsalted butter (5 ounces; 10 tablespoons), cut into small cubes and chilled
4 apples (preferably a mix of firm, tart Fuji and Jonagold as well as softer Golden Delicious), skin on, cored and diced
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon (2g) kosher salt
2 tablespoons (30ml) bourbon, rye, or Scotch

1
For the Topping: Adjust oven rack to middle position and preheat to 375°F (190°C). In a food processor, pulse flour, raw sugar, lemon zest, nutmeg, and salt until well combined, about 3 pulses. Add pecans; pulse just until pecans start to break apart, 2 to 3 pulses. (Some whole pecans should still be visible.) Add butter and pulse until mixture resembles a coarse meal, with pea-sized chunks, 20 to 25 pulses. Transfer to a large bowl and chill in refrigerator or freezer until ready to bake.
2
To Assemble and Bake: In a large mixing bowl, toss apples, sugar, cornstarch, salt, and whiskey until evenly coated. Transfer to a 2-quart baking dish; cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is golden brown, and apples are tender when pierced with a fork, about 45 minutes. Let crisp cool for at least 15 minutes before serving.