Easier than 🥧 and just as delicious.
1 tablespoon freshly grated zest from 1 lemon145g unsalted butter , cut into small cubes and chilled1/2 teaspoon kosher saltPreheat 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.Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to a 2-quart 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 crisp cool for at least 15 minutes before serving.
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