Apple Crisp

Topping:
6 Tbsp. all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter, cut into ½-inch pieces and softened
Optional – 2 Tbsp. to ¼ cup quick cooking oats

Filling:
3 pounds apples (recommend Granny Smith, 6 to 8), peeled, cored, and sliced or cut into 1/2-inch chunks
¼ cup granulated sugar
1 ½ Tbsp. fresh lemon juice
½ tsp. grated lemon zest

1.) For the topping: Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks crumbly like wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.

2.) For the filling: Adjust oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in a glass or ceramic 13X9 baking pan. Distribute the chilled topping evenly over the fruit.

3.) Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on wire rack for 10 minutes before serving.