Apple Crisp

For the Crisp Topping:

AP Flour - 3/4 cup

Sugar - 3/4 cup

Lemon zest - 1 1/2 tsp

Nutmeg - 1 tsp

Salt - 1 tsp

Pecan - 1 cup

Butter - 10 tbsp., cubed

Adjust oven rack to middle and preheat to 375°F .

In a food processor, pulse AP Flour, Sugar, Lemon zest, Nutmeg, and Salt until well combined, about 3 pulses. Add Pecans;  pulse just until pecans start to break apart, 2 to 3 pulses. Add Butter and pulse until mixture resembles a coarse meal, with pea-sized chunks, 20 to 25 pulses. Transfer to a large bowl and chill in refrigerator until ready to bake.

For the Filling:

Apple - 4, skin-on, cored, and cut into 1/2-inch pieces

Sugar - 3 tbsp.

Cornstarch - 1 tbsp.

Salt - 1 tsp

In a large mixing bowl, toss Apples, Sugar, Cornstarch, and Salt until evenly coated. Transfer to a 2-quart baking dish; cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is golden brown, and Apples are tender when pierced with a fork, about 45 minutes. Let crisp cool for at least 15 minutes before serving.