PREP: Adjust rack to middle position and preheat oven to 375 degrees. Dice 6 TBSP butter into 1/2-inch pieces, then refrigerate to keep cold. Peel, core, and dice apples into 1/2-inch pieces. Zest and quarter lemon; squeeze 1 TBSP lemon juice into a medium bowl. Roughly chop 1 oz pecans.

TOSS: Add apples, 1 tsp lemon zest, 1/4 cup sugar, and 1 TBSP flour to bowl with lemon juice; toss to combine.

COMBINE: Coat an 8-by-8-inch baking dish with nonstick cooking spray, then transfer apple filling to prepared baking dish in an even layer. Wipe out bowl used for filling. In same bowl, combine pecans, 3/4 cup flour, 1/2 cup sugar, 1/2 tsp cinnamon, and a pinch of salt.

BLEND: Add diced butter and 1-2 tsp water to bowl with flour mixture. Using your hands, rub butter into flour until topping mixture reaches a sandy, crumbly texture and sticks together when squeezed. TIP: If mixture seems very dry, stir in 1-2 tsp more water.

BAKE: Evenly sprinkle topping mixture over apple filling (do not press into apples). Bake on middle rack until topping is golden brown and apples are tender, about 45 minutes. TIP: If topping browns too quickly, loosely tent baking dish with foil.

FINISH: Let apple crisp cool slightly before serving (or before covering and refrigerating for serving later). We highly recommend serving with vanilla ice cream or whipped cream! TO REHEAT: Bring apple crisp to room temperature. About 30 minutes before you’re ready for dessert, preheat oven to 425 degrees. Heat, uncovered, until warm, about 15 minutes. Let cool for a few minutes before serving.