Target: 6 × 4 inches · landscape

Classic Apple Crisp

80 min · 6 servings

Ingredients

□ 2 1/2 lb apples, half tart and half sweet, peeled and sliced 1/2 inch thick

□ 1 tbsp fresh lemon juice

□ 1/3 cup packed light brown sugar, divided

□ 2 tbsp granulated sugar

□ 2 tbsp cornstarch

□ 1 tsp ground cinnamon

□ 1/4 tsp ground nutmeg, divided

□ 1 cup old-fashioned rolled oats

□ 1/2 cup all-purpose flour

□ 1/2 cup toasted pecans, coarsely chopped

□ 6 tbsp cold unsalted butter, cut into small pieces

□ 1/2 tsp kosher salt, divided

1. Heat oven to 375 F. Toss mixed apples with lemon, sugars, cornstarch, half the spices, and half the salt.

2. Spread apples in a buttered 2-quart dish. Rub cold butter into oats, flour, pecans, brown sugar, remaining spices, and salt.

3. Scatter topping loosely. Bake 35–40 minutes, rotating once, until golden, bubbling, and tender with slight resistance.

4. Rest uncovered 20 minutes, then serve warm with vanilla ice cream or lightly sweetened whipped cream.

Cook’s note: Use thick apple slices and keep the topping loose; both resist a mushy filling and soggy crust.