Kinda liquidy
Topping: (1.5-2x this):
- 2 1/3 C flour
- 3/4 C packed dark brown sugar
- 1/4 C sugar
- 3/8 tsp ground cinnamon
- 3/8 tsp salt
- 2 sticks butter, cut into tablespoons, softened
- 1 1/3 C (5 oz) pecans, toasted and chopped
Filling:
- 1/2 C sugar
- 1/2 tsp ground cinnamon
- 5 lbs jufi, or jonagold apples
- 2 Tbsp lemon juice
- Finely grated zest of 1 navel orange
Put a rack in middle of oven and preheat oven to 375. Lightly butter a shallow 3 1/2-4 quart baking dish.
Topping: combine flour, sugar, sinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips
Filling: whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then cut into 1/2 inch thick slices. Add apples, lemon juice, and orange zest to sugar mixture and toss until well combined.
Assemble: spread apples in buttered baking dish. Crumble topping evenly over them. Bake until topping is golden brown about 1 hour. Cool to warm.
Gourmet