Apple Crisp
by Jes Mostek
serves: 12
  The key to making a great apple crisp (or pie) is having the right apples. Make sure you use tart apples, such as Granny Smith apples, and you'll get the best flavor.

Also, you'll get the most crumbly topping if you use cold butter and cut it into the other dry ingredients with a food processor or pastry blender/knife.
  4 lg.   tart apples
  1/4 c.   apple cider or juice
  1 T.   lemon juice or grated lemon peel
  1/2 c.   all-purpose flour
  2 T.   all-purpose flour
  1/2 c.   granulated white sugar, divided
  1/2 c.   brown sugar
  3/4 tsp.   cinnamon
  1/4 tsp.   nutmeg
  1/2 tsp.   salt, optional
  1/2 c.   unsalted butter
  1/2 c.   old-fashioned rolled oats (not quick oats)
  1/4 c.   walnuts or pecans, chopped
  Preheat oven to 375F and place rack in the middle of the oven. Grease the bottom and sides of an 8 x 8 square pan or equivalent sized casserole dish. Set aside.

Peel, core, and slice the apples into bite-sized pieces. Place in a large bowl. Pour apple cider and lemon over sliced apples. In a smaller bowl, combine 2 T. flour with c. white sugar. Add to apple mixture and stir gently until well combined. Transfer to baking dish.

Cut cold butter into 1-2 chunks. Place all the topping ingredients ( c. flour, c. white sugar and c. brown sugar, spices, butter, oats and nuts) in a food processor and pulse for a few seconds until the mixture is crumbly (looks like coarse corn meal) and you can no longer see any large chunks of butter. Sprinkle over apple mixture in baking dish.

Bake for approximately 35-45 minutes or until the topping is golden brown. Remove from oven and cool for about 30 minutes before serving.