Apple Crisp

Tis the season for apples, so here is yet another apple recipe. This apple crisp recipe has a little twist in that it uses nuts in the topping instead of the traditional oats. The nuts help give the topping the crisp that an apple crisp often lacks.

Ingredients
Topping:
6 tbsp flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
5 tbsp cold unsalted butter
3/4 cup coarsely chopped nuts ( almonds, pecans or walnuts)

Filling:
6 mediums apples (3 McIntosh, 3 Granny Smith)
1/2 tsp grated lemon zest and 1 1/2 tbsp lemon juice
1/4 cup granulated sugar

-Place flour, sugars, spices and salt in a food procesoor and process briefly to combine.

-Add butter and pulse about 10 times. Mixture will looks like sand with clumps of butter.
-Add nuts, pulse about 4/5 times. Be sure not too overmix.

-Rerigerate the topping for at least 15 minutes while preparing the filling.

-Preheat oven to 375, adjust rack to lower-middle position.
- Peel and cut the apples into 1 inch chunks.
-Toss the apples with zest, juice, and sugar in a bowl.
-Scrape the mixture in a 8 in square baking pan or a 9 in deep-dish pie plate.
-Distribute the chilled topping evenly over the fruit.

-Bake for 40 mins.
-Increase oven temp to 400 degrees and continue baking about 5 more minutes until fruit is bubbling and topping is golden brown.
-Serve warm, best with vanilla ice cream!