Apple Crisp

Topping
6 T unbleached flour
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t salt
5 T cold unsalted butter, cut into 1/2"pieces
3/4 cup coarsely chopped nuts

Filling
3 medium Granny Smith apples (1 1/4 lbs)
3 medium McIntosh apples (1 1/4 lbs)
1/2 t grated zest and 1 1/2 T juice from 1 lemon
1/4 cup sugar

Topping
Place the flour, sugars, spices and salt in a food processor to combine.  Add the butter and pulse 10xs, about 4 seconds for each pulse.  Add the nuts , then process again 4 or 5 one second pulses.  Don't over mix. Refrigerate topping at least 15 min.

Preheat oven to 375 & place rack on the lower middle position.

Filling
Peel, quarter and core the apples, then cut into 1 inch chunks.  Toss the apples, zest, juice and sugar in a medium bowl.  Scrape apples into an 8x8 or 9x9 inch baking pan or deep dish pie plate.  Sprinkle chilled topping over the apples and bake for 40 min.  Increase oven temp to 400 and bake until fruit is bubbly and the topping turns a deep golden brown, about 5 min more.

Recipe by Sara