So sorry I don’t remember the original source for this. But yummy. And easy.
Ingredients:
Topping: 3/4 cup all-purpose flour 3/4 cup granulated sugar Zest from 1 lemon 1 1/2 teaspoons nutmeg 1 teaspoon kosher salt 1 cup toasted pecans 10 tablespoons unsalted butter, cut into small cubes and chilled Apples: 4 apples, cored and diced 3 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon kosher salt 2 tablespoons bourbon, rye, or Scotch
Preparation:
re-heat oven to 375 degrees.
Make topping: In the bowl of a food processor, pulse flour, sugar, lemon zest, nutmeg and salt until well combined.
Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible.
Add butter and pulse until mixture resembles a coarse meal with pea-sized chunks.
Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let cool for at least 15 minutes before serving.