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