Apple Crisp

• 3 1/2 lbs (1.6 kg) apples, about 9 medium apples, peeled, cored, and cut into 1/2 inch (1.3 cm) wedges (my apple of choice for this dish is Granny Smith)
• 1 tbsp (7.5 g) cinnamon
• 1/2 tsp cornstarch
• 2 tbsp (30 ml) lemon juice
• 1/2 cup (100 g) brown sugar
• 1/3 cup (65 g) white sugar
• 3 tbsp (45 ml) maple syrup
• 3/4 tsp vanilla
• Pinch of nutmeg
• Pinch of salt
• 2 tbsp (30 ml) water, optional
• 1 1/4 cups (155 g) all-purpose flour
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 cup (200 g) brown sugar
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• Just under 1/2 tsp fine salt
• 1 cup (115 g) toasted pecans, chopped
• 1 cup (227 g) cold butter

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Butter a 9x13 inch (23x33 cm) baking dish.

2. 2

   Mix the flour, salt, baking powder, baking soda, and sugar in a large bowl. Grate the butter into the mixture with a cheese grater and blend with a fork until coarse crumbs form. Make sure you don't overwork the topping into powder. Stir in the pecans.

3. 3

   Add the apples to the prepared baking dish. Drizzle with lemon juice and vanilla. Sprinkle with cinnamon, cornstarch, a pinch of salt, nutmeg, and white or brown sugar and maple syrup. I sometimes like to pour 2 tbsp (30 ml) of water on top, although this step is not necessary.

4. 4

   Sprinkle the crumb mixture on top of the apples; as you do that, press the crumb mixture together to create differently sized chunks for better texture. Bake in the preheated oven until the apples are tender and the crisp is golden brown, around 50–60 minutes.