I find few dessert treats easier to put together than fruit crisps. With an apple version, you do have to peel and slice the fruit, but it’s still pretty hassle-free.

  • 3 to 3¼ pounds tart apples, such as Stayman Red or Jonathan
  • 1 cup unbleached all-purpose flour
  • 1 cup light brown sugar, packed
  • ½ cup pecan pieces
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cut in small chunks, well chilled
  • Preheat oven to 375 F. Butter 8- or 9-inch baking dish. Peel, core, and slice apples into small chunks. Pile in prepared dish, mixing with 2 teaspoons of flour.

Serves 6 to 8

  1. Combine remaining flour, brown sugar, pecans, cinnamon, and salt in food processor and pulse to combine.
  2. Add butter and pulse until mixture becomes a crumbly meal.
  3. Spoon topping evenly over apples, lightly packing it down.
  4. Bake crisp about 30 minutes, until topping is crunchy and apples are tender. Serve warm.