Categories: dessert, not tried
Ingredients
- Topping Mixture
- 6 tablespoons unbleached all-purpose flour
- 1/4 cup light brown sugar , packed
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon table salt
- 5 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
- 3/4 cup pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)
- Fruit
- 2 1/2 - 3pounds apples , nectarines, peaches, pears or plums (6 cups cut)
- 1/4 cup granulated sugar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest from 1 lemon
Directions
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For the Topping:
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Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade.
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Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts.
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Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture.
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(To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.)
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Refrigerate mixture while preparing fruit, at least 15 minutes.
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Toss cut fruit, sugar, lemon juice, and zest (along with 1 tablespoon quick-cooking tapioca if using plums as fruit) in medium bowl.
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Adjust oven rack to lower-middle position and heat oven to 375 degrees.
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Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate.
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Distribute chilled topping evenly over fruit; bake for 40 minutes.
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Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
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To make a larger crisp that serves 10, double all the ingredients, use a 13 × 9-inch baking pan, and bake for 55 minutes at 375 degrees, without increasing the oven temperature.
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If making an apple crisp, we recommend equal quantities of Granny Smith and McIntosh apples.
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Peel, core, and cut apples and pears into one-inch chunks. Peel, pit, and cut nectarines, peaches, and plums into half-inch wedges. If using plums, add one tablespoon quick-cooking tapioca to the fruit mixture.
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Half a teaspoon of grated fresh ginger makes a nice flavor addition to all the fruits.