When Archibald makes this recipe, she uses a kind of apple called Yellow Transparent, grown in the Pacific Northwest. We substituted Macouns, Fujis, and Jonagolds (which hold their shape during baking), all with great success.

　　

Ingredients

Makes 8 to 10 servings

　　

For topping

2 1/3 cups all-purpose flour

　　3/4 cup packed dark brown sugar

　　1/4 cup granulated sugar

　　3/8 teaspoon cinnamon

　　3/8 teaspoon salt

　　2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened

　　1 1/3 cups pecans, toasted and chopped

　　

For filling

1/2 cup granulated sugar

　　1/2 teaspoon cinnamon

　　5 pounds Macoun, Fuji, or Jonagold apples

　　2 tablespoons fresh lemon juice

　　Finely grated zest of 1 navel orange

　　Accompaniment: prune tequila ice cream

　　

Make topping:

Step 1

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.

　　

Step 2

Preheat oven to 375°F.

　　

Make filling:

Step 3

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.

　　

Bake crisp:

Step 4

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.