Apple-Almond Crisp Tom & Kari
Vanilla ice cream is great with this!
Topping:
1 & 1/2 cups all-purpose flour
1/2 cup packed golden brown sugar
2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces
1 cup sliced almonds (about 4 1/2-ounces), optional
Filling:
3/4 cup sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon peel
1 & 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
4 1/2 pounds (approximately 8 small) Granny Smith apples; peeled,
halved, cored and thinly sliced
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
For Topping:
Whisk flour, brown sugar and cinnamon in medium bowl to blend
well. Add butter and rub in with fingertips until mixture holds together in
small, moist clumps. Mix in almonds; cover and chill until ready to use.
(May be made up to 3 days ahead.)
For Filling:
Preheat oven to 350 degrees. Butter a 13x9x2-inch glass baking
dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in
apples, then vanilla and almond extracts.
Spoon filling into prepared dish. Sprinkle topping over. Bake until apples are
tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes.
Serve warm.
8 servings
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