Easy as pie and just as delicious.
Suzanne's crisp topping relies on pecans , lemon zest, and plenty of salt for a balance of toasted and light flavors that do wonders for all kinds of fruit, but especially apples. You build it in a, and it's ready to bake in mere minutes. As with all genius techniques, it's versatile: the only crisp topping you'll ever need.
You should. Toasting your pecans—which, for this recipe, you can do in the the oven while it preheats—gives them an incomparable depth of flavor. The crisp will taste fine without toasted pecans, but this one step helps them announce themselves in the final product.
What sugar is best for crisp? White sugar produces a bland, tooth-achingly sweet topping. Brown sugar—both light and dark—fares better, but they pile on strong, tangy molasses notes that I think distract from the fruit underneath. Raw sugar offers what I'd consider the best balance of unrefined complexity and clean flavor—it supports the fruit without overwhelming it.
As for spices, cinnamon and clove are both bossy animals—not what you want for a go-anywhere, do-anything crisp topping. At home, my go-to is mace, a spice that's related to nutmeg but, to my mind, blows it out of the water. Imagine a cross between nutmeg and coriander, tinged with citrus and cinnamon. Add to that the same nostril-widening properties that nutmeg, mint, and basil share, and then add the complexity of raw sugar. That's mace.
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