Sheila'S Best Apple Crisp (No Oats)
- 2 lbs cooking apples
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup light brown sugar (firmly packed)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt (you can be generous unless you decide to substitute salted butter)
- 3/4 cup flour
- 1/2 cup unsalted butter
- Cut cold butter into small cubes. Place in freezer to chill further.
- PREPARE APPLES.
- Peel apples.
- Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
- Cube the apple by cutting each slice the "short" way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
- Cube the remaining apples.
- Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it's pretty forgiving).
- Pour water over apples.
- PREPARE TOPPING:.
- In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
- Remove butter from freezer and put into food processor.
- Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
- Add 3/4 cups chopped pecans pulse too mix.
- Sprinkle topping over apples evenly.
- Cover dish with foil.
- Bake at 350 for 30 minutes.
- Uncover.
- Bake for 30 more minutes.
- Cool before serving.
cooking apples, water, sugar, light brown sugar, nutmeg, cinnamon, salt, flour, unsalted butter
Taken from www.food.com/recipe/sheilas-best-apple-crisp-no-oats-397238 (may not work)