Apple-Walnut Crisp

Photo: flickr user stu_spivack

Ingredients

filling:

6 large Granny Smith or Winsap apples (or another tart, firm apple), peeled, cored

1/2 cup granulated sugar

2 tablespoons fresh lemon juice (from about half a lemon)

2 teaspoons cinnamon

1 teaspoon nutmeg

cup walnuts

1 teaspoon butter

topping:

3/4 cup light brown sugar

3/4 cup granulated sugar

1 1/2 cups all purpose flour

1/2 cup oatmeal

1/2 teaspoon Kosher salt

1 teaspoon cinnamon

1/2 pound + 3 tbsp. cold butter, cut into small cubes

1 tablespoon cold water

Preparation

Preheat oven to 350-degrees F.

Use the 1 tsp. butter to grease the sides and bottom of an oven-proof baking dish.*

In a large, deep bowl, combine the apples, sugar, lemon juice, cinnamon, nutmeg and walnuts.

Toss to insure all apples are well coated with the mixture.

Pour into the prepared baking dish.

In another deep bowl, mix the other sugars, flour, oatmeal, salt and cinnamon until it is well blended.

Add the 1/2 lb. of cold butter, a little at a time, and use a pastry cutter or large fork to mash into a rough topping.

The butter should be very cold so it does not melt during this mashing process; it should remain in small beads or chunks, about the size of peas.

When all this butter has been incorporated, add the water and mix again, to further create a crumb-like topping (much like that found on a crumb-topped pie or coffee cake).

Layer this crumbly mixture on top of the apple-walnut filling. Make sure the entire dish is covered in an even layer of sugary goodness.

Use the remaining 3 tbsp. of cold, cubed butter to dot the top of the dish. This will melt and add moisture to the very top during baking.

Bake for 45 minute to 1 hour, until the filling is hot and bubbly and the topping is mostly golden brown.

Allow to cool for at least 30 minutes before serving.

Serve warm or at room temperature, topped with ice cream or fresh whipped cream.

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About

Leftovers can be refrigerated for up to 4 days - and can be warmed in the microwave for a quick midnight treat.

I typically use a 9x13x2-inch or 8x8x2-inch baking pan. You could use another size, but be sure it is not less than 2-inches deep, or the dish will likely dry out and/or burn.