Best Crisp Topping

By RoketJSquerl

Ingredients

• For the crisp topping:
• 100 grams (3 3/4 ounces, about 3/4 cup) all purpose flour
• 165 grams (5 3/4 ounces about 3/4 cup) raw (Turbinado) sugar
• 1 tablespoon freshly grated zest from 1 lemon
• 1 1/2 teaspoons freshly grated nutmeg (see note above)
• 1 teaspoon kosher salt
• 100 grams (3 3/4 ounces, about 1 cup) toasted pecans
• 145 grams (5 ounces, 10 tablespoons) unsalted butter, cut into small cubes and chilled

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from seriouseats.com

Preparation

Step 1

Pre-heat oven to 375°F. In a food processor, pulse flour, raw 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. Transfer to a bowl and chill in refrigerator or freezer until ready to bake.

Prepare fruit filling, 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.