The best apple crisp

Ingredients:

Filling

• Unsalted butter, to grease the pan
• 3/4 cup light brown sugar
• 1/4 cup premium flour
• 1/4 cup non-alcoholic apple cider (unfiltered apple juice without sugar)
• 1.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 0.5 tsp coarse salt
• 1 kg Granny Smith apples
• 1 kg. Honeycrisp apples

Topping

• 1.5 cups premium flour
• 1 cup oatmeal
• 2/3 cup light brown sugar
• 0.5 cup pecans, coarsely chopped
• 0.5 tsp cinnamon
• 1/4 teaspoon coarse salt
• 220 g chilled unsalted butter, diced

Preparation:

1. Preheat oven to 175°C and grease a 22x32cm baking dish.
2. Filling:
   
   In a large bowl, whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg, and salt. Peel, core, and slice the apples. Add the apples to the flour mixture and stir to combine.
3. Transfer everything into the prepared baking dish and spread into an even layer.
4. Topping:
   
   In a medium bowl, combine the flour, oats, brown sugar, pecans, cinnamon, and salt. Add the cubes of butter and use your fingers to rub them into the flour mixture. Press the mixture in your hand until it sticks together.
5. Sprinkle the topping over the filling in the pan, pressing it into small clumps. Bake until the filling is bubbly, the apples are soft, and the topping is golden brown, about 1 hour.
6. Let stand for at least 45 minutes and serve the crisp warm or at room temperature.