Apple Crisp Recipe

1. For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

2. For the filling: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest, together and place in an 8-inch-square (2-quart) glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.

3. Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving.

Variations:

Crisp for a Crowd
Double the ingredients, bake the crisp in a 9 by 13-inch baking dish, and increase the baking time to about 1 hour. (This works with the pear and peach variations as well.)

Pear Crisp
Substitute 3 pounds pears (about 6), peeled, cored, and cut into 1-inch chunks, for the apples.

Peach Crisp
Substitute 3 pounds peaches (7 to 9), peeled, pitted, and cut into 1/2-inch wedges, for the apples. Add 2 teaspoons cornstarch to the filling mixture.

To make-ahead:
The crisp can be baked up to 8 hours ahead of time, cooled, wrapped tightly in plastic wrap, and stored at room temperature. Reheat in a 350-degree oven until warm, 10 to 15 minutes. You can also make the topping in advance: Prepare it through step 1, cover tightly with plastic wrap, and refrigerate for up to 2 days.