APPLE CRISP

Easier than apple pie and still pretty tasty. I made an apple crisp for Thanksgiving.

Alice Water's Fruit Crisp Recipe With Slight Modifications

The whole point of this recipe is to highlight the apples and the walnuts with as little fuss as possible.

Preheat the oven to 375F. For the crisp topping, brown a heaping cup of roughly chopped walnuts in the oven for 6-7 minutes or on the stove over medium heat for about 10 minutes. The nuts should be well browned and smell toasty. While the nuts cool, peel, core, and slice 3-4 large apples. I used honeycrisps. Any apple that has a lot of flavor is very crunchy will do. Toss the apples with a tiny bit of white sugar and the zest of one meyer lemon. Taste and adjust sugar and lemon. Heap the fruit into a 9x9 baking dish. Cut 5 tablespoons of good butter into 1/2 inch cubes and add to 1 cup of flour, 3 tablespoons of dark brown sugar, 2 tablespoons of white sugar, a pinch of salt, and 1/8 teaspoon of cinnamon. Rub the mixture between your fingers to form a rough crumble. Add the walnuts and work until the crumble holds together. Cover the fruit with the crumble. Bake for 40-50 minutes until the topping is dark golden brown and the juices are bubbling and starting to thicken. Allow to cool completely and then reheat before eating.

Best eaten by a fire on a cold fall day.