When chill is in the air, all I can think of are apples, hot cider, and butternut squash. Nothing’s easier or more satisfying than a scoop of hot apple crisp topped with vanilla ice cream. Most recipes don’t have enough crunch for me (I’m a potato chip-on-my-sandwich gal) so I made one with lots of nuts and oats. It also reheats beautifully the next evening – or for breakfast. This one’s for you, Caro!
Nutty Apple Crisp
5 large apples (about 2 1/2 lbs), peeled and cored
1/2 cup flour
1 cup old-fashioned rolled oats
1/2 cup sugar
1 tsp lemon zest
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup walnuts, roughly chopped
1/2 cup pecans, roughly chopped
Preheat oven to 375 degrees F. Put butter in freezer 10-15 minutes to chill (you don’t want it to freeze but it should be fairly firm).
Halve and slice apples into 1/2-inch slices and add to 10 inch glass pie plate or 9×9 glass baking dish.
Combine flour, oats, sugar, zest, salt, cinnamon, and nutmeg in a medium bowl. Add butter pieces and, working quickly with your fingers to avoid melting the butter, pinch the butter into the flour mixture until the mixture resembles the streusel topping on a coffeecake. Still using your hands, pinch in the walnuts and pecans until just combined.
Sprinkle topping evenly onto apples. Bake until apples are bubbling and crisp is golden brown, 45-55 minutes. Let cool 15 minutes and serve warm with vanilla ice cream.