Select a tart, crisp apple to balance the sweetness of the topping. Gravenstein, Pippin, and Braeburn are good choices, but local apples in season may be the best choice of all.
Position a rack in the lower third of the oven. Preheat the oven to 375┬░F. Have ready an unbuttered 2-quart earthenware or glass baking dish, 2 inches deep.
Peel and core:
8 medium apples (about 5 ounces each)
Cut the apples in half and then into 1-inch chunks. Spread them evenly in the baking dish. Combine:
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Add:
8 tablespoons cold unsalted butter, cut into small pieces
Using a pastry blender or 2 knives, cut the butter into the dry ingredients (as for Basic Rolled Biscuits) until the mixture resembles coarse breadcrumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender when pierced with a skewer, 50 to 55 minutes. Serve warm with:
