APPLE CRISP

For topping:
2-l/3 cups flour
3/4 cups packed dark brown sugar
l/4 cup granulated sugar
3/8 tsp. cinnamon
3/8 tsp. salt
2 sticks butter, cut into tablespoon pieces and softened
l-l/3 cups pecans, toasted and chopped
For filling:
l/2 cup granulated sugar
l/2 tsp. cinnamon
5 lb. Macoun, Fuji or Jonagold apples
2 tbsps. lemon juice
finely grated zest of l navel orange
Blend flour, sugars, cinnamon and salt in food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips. Heat oven 375. Whisk together sugar and cinnamon in large bowl. Peel, quarter and core apples then slice l/2″ thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well. Spread apples in a lightly buttered 3-l/2 to 4 qt. shallow baking dish and crumble topping evenly over then. Bake in middle of oven until topping is golden brown about l hour. Cool to warm and serve with ice cream.
Serves 8 to l0 Gourmet October 2002