Apple Crisp with Prune Tequila Ice Cream

• 2 1/3 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 3/8 teaspoon cinnamon
• 3/8 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
• 1 1/3 cups pecans, toasted and chopped
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 5 pounds Macoun, Fuji, or Jonagold apples
• 2 tablespoons fresh lemon juice
• Finely grated zest of 1 navel orange
• Accompaniment: prune tequila ice cream

1. Blend flour, sugars, cinnamon, and salt in a food processor until combined well.
2. Add butter and blend until mixture forms large clumps.
3. Transfer to a bowl and work in pecans with your fingertips.
4. Preheat oven to 375F.
5. Whisk together sugar and cinnamon in a large bowl.
6. Peel, quarter, and core apples, then slice 1/2 inch thick.
7. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
8. Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them.
9. Bake in middle of oven until topping is golden brown, about 1 hour.
10. Cool to warm and serve with ice cream.

flour, brown sugar, granulated sugar, cinnamon, salt, unsalted butter, pecans, granulated sugar, cinnamon, macoun, lemon juice, orange, accompaniment

Taken from www.epicurious.com/recipes/food/views/apple-crisp-with-prune-tequila-ice-cream-107228 (may not work)