Apple Ginger Crisp

TOSS: Zest and quarter lemon. Peel and grate ginger until you have 1 TBSP. Add 2 tsp lemon zest, 2 TBSP lemon juice, and grated ginger to bowl with apples. Toss to combine. (Save remaining lemon zest and wedges for Roasted Delicata & Shallots.)

COMBINE: Grease a 9-by-13-inch baking dish with 1 TBSP butter, then pour in apple filling. Wipe out bowl used for filling, then add pecans, 1¼ cups flour, ¾ cup sugar, ¾ tsp cinnamon, and a pinch of salt. Stir to combine.

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

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