Apple Crisp

Ingredients:

• 8 pcs. (approximately 1.5 kg) peeled apples of the variety Granny Smith
• Zest and juice of 1 lemon, plus zest of 1 lemon for garnish (optional)
• Zest and juice of 1 orange
• 1 tbsp. molasses
• 1 and 1/4 teaspoons coarse salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp. freshly ground nutmeg
• 3/4 cup premium wheat flour
• 1 cup light brown sugar
• 110g (8 tbsp) lightly salted butter, diced, plus 1 tbsp for greasing the pan
• Ice cream, for serving

Preparation:

1. Preheat oven to 190C.
2. Place the apples on a flat surface. Halve and core them. Slice into fairly thin, but not too thin, slices. Place them in a bowl, add the lemon zest and juice, and the orange zest and juice. Mix thoroughly, then add the molasses, 1/2 teaspoon of salt, cinnamon, ginger, and nutmeg. Mix again.
3. In another bowl, combine the flour, brown sugar, and remaining 3/4 teaspoon salt. Add the butter and use your hands to mix the ingredients until crumbs form. Transfer the mixture to a small baking sheet and refrigerate briefly.
4. Grease the bottom and sides of a shallow rectangular baking dish (approximately 33 x 23 cm) with the remaining 1 tablespoon (15 g) of butter. Add the apples and spread the butter-flour mixture on top.
   
   Place the pan on the middle rack of the oven and bake until the apples are tender (check for doneness by piercing them with the tip of a knife). The surface should also be golden brown. This will take about 35-45 minutes.
   
   Remove the crisp from the oven and let it cool for a few minutes before serving. Garnish with the remaining lemon zest and serve with ice cream, if desired.