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1
Heat the oven to 350F.
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2
Spray the bottom and sides of a 13x9x2-inch baking dish or spray with nonstick cooking spray.
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3
To make the filling:
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4
Peel the apples, and then cut each of the four sides off the apple as close to the core as possible.
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5
(This way you save a step by coring and slicing at the same time.)
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6
Slice the quarters into 1/4-inch-thick slices.
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7
Place the apples in a large mixing bowl, and add the lemon juice, cinnamon, and sugar.
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8
Toss to coat.
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9
Pour the mixture into the prepared dish.
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10
To make the topping:
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11
Place the flour, brown sugar, granulated sugar, and cinnamon in a large mixing bowl.
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12
Add the butter pieces and toss to coat.
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13
Using a pastry blender or large whisk, cut the butter into the dry ingredients until it forms large crumbs.
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14
Stir in the nuts.
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15
Alternatively, place the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment or a food processor fitted with a metal blade.
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16
Mix or pulse to combine, then scatter the butter over the mixture.
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17
Mix on low speed or pulse until the mixrure forms small clumps (about 3 minutes).
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18
Stir in the nuts.
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19
Scatter the topping over the fruit, squeezing it with your hands as you go to create larger pieces (they will cook up extra-crispy and provide more texture).
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20
Lightly press the topping down into the fruit.
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21
Bake on the middle rack in the oven until the topping is brown and the filling is bubbly, 45 to 55 minutes.
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22
Remove from the oven and cool on a wire rack for 30 minutes before serving.
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23
Serve alone or with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
