Ingredients
2
1/3 cups all-purpose flour
3/4
cup packed dark brown sugar
2
sticks (1 cup) unsalted butter, cut into tbsp pieces and softened
1
1/3 cups pecans, toasted and chopped
5
lb Macoun, Fuji, or Jonagold apples
Finely grated zest of 1 navel orange
Accompaniment: prune tequila ice cream
Directions
2.
Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
3.
Preheat oven to 375°F.
5.
Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
7.
Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.
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