Apple Crisp
Photo: Con Poulos

Serves 8


  • 6 apples (ideally a mix of varieties, like Granny Smith, Pink Lady, and McIntosh), peeled, cored, and thinly sliced
  • Zest of 1 lemon
  • Juice from ½ lemon
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. all-purpose flour
  • 1¼ cups all-purpose flour
  • 6 Tbsp. brown sugar
  • 2 Tbsp. granulated sugar
  • ¼ tsp. salt
  • ½ Tbsp. cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • 1⅓ cups pecans, lightly toasted; ⅔ cup ground in a food processor until almost as fine as flour and ⅔ cup roughly chopped
  • 12 Tbsp. (1½ sticks) cold butter, cut into small pieces
  • Vanilla ice cream, for serving


Active time: 30 minutes
Total time: 1¼ hours

Preheat oven to 375°. Combine all filling ingredients in a large bowl.

To make topping: In another bowl, combine flour, sugars, salt, spices, and nuts. Add butter pieces and quickly work them into the mix using your fingertips, until they are evenly distributed and about the size of peas.

Butter and flour a 9" × 12" baking pan and spoon in apple mixture. Spread topping over apples, patting down with your hands and making sure no fruit is uncovered. Bake until top is golden brown, 40 to 50 minutes. Serve immediately with vanilla ice cream on top.