Apple Crisp with Pecan Topping

Apple Crisp with Pecan Topping
From Annie Mahle’s “Sugar & Salt, Book One”
Makes 15 servings

Filling:

• 3 pounds tart apples
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Topping:

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 cup chopped pecans

• Vanilla ice cream or Maine Maple Gelato, for serving

1. Preheat oven to 400 degrees F.
2. Peel, core, and slice the apples into 1/4-inch wedges, and toss them with the lemon juice.
3. In a small bowl, combine the sugar and spices, and sprinkle over the apples.
4. Spread the apples evenly in an ungreased 9-by-13-inch pan.
5. In a separate bowl, cut the butter into the flour until the mixture is coarsely blended. Mix in the sugar, salt, and pecans. (The mixture should be crumbly.)
6. Place the topping on top of the apple mixture, and bake for 45 minutes or until the top is browned and the liquid in the apples is dark. Serve warm with ice cream.