APPLE WALNUT CRISP

Makes 8 servings

The trick to making the buttery, nutty topping of a crisp is keeping the butter cold and not overmixing the ingredients. Cut the butter and return it to the refrigerator or freezer while you assemble the rest of the ingredients. Place the dry ingredients in a large, chilled bowl. Cut the butter into the mixture with a pastry cutter until it resembles coarse meal. Using your fingers, gather the mixture into small clumps about the size of peas.

You can also make crumb topping very easily in the bowl of a food processor fitted with the metal blade attachment. First, place the dry mixture in the bowl of the food processor, add the very cold butter, and pulse for about one minute until the mixture resembles coarse meal.

2½ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick

2 teaspoons pure vanilla extract

2 tablespoons fresh lemon juice

cup sugar

1½ tablespoons plus 1 cup all-purpose flour

Pinch of ground nutmeg

½ cup finely chopped walnuts

¼ cup firmly packed dark brown sugar

½ teaspoon ground cinnamon

Pinch of salt

½ cup (1 stick) unsalted, chilled butter, cut into ½ inch pieces, plus more for pan

Whipped cream for serving

• Preheat the oven to 375°F. Butter an 8-inch square glass baking dish. Place the apples, vanilla, and lemon juice in a large bowl and toss to coat. Add the sugar, 1½ tablespoons flour, and nutmeg, stirring to combine.

• Place the remaining 1 cup flour, walnuts, brown sugar, cinnamon, and salt in a medium bowl. Add the butter and cut in, using pastry blender or two knives, until the mixture resembles coarse crumbs. Sprinkle the crumbs over the apples. Bake until golden brown, about 40 minutes. Cool until slightly crisp and serve warm with whipped cream.