Preheat the oven to 375°F.
Toast in the oven for 7 minutes:
1/3 cup pecans
1/3 cup walnuts
Remove from the oven to cool, and then coarsely chop the nuts.
In a bowl, combine:
1 cup flour
1/3 cup brown sugar
1 tablespoon white sugar
¼ teaspoon salt
12 tablespoons butter, cold
Using a pastry knife, cut the butter into the flour mixture until it is crumbly.
Mix in the chopped nuts and chill.
In a buttered baking dish place:
4 large apples (or more), cored and sliced, to create an appetizing mound of fruit
Sprinkle the crisp topping on the apples.
Bake in the oven until the top is brown and the fruit is bubbling around the edges, about 40–45 minutes.
Serve warm or at room temperature with:
Vanilla ice cream, apple peel zest