Apple Almond Crisp
{(rater>id=100|name=Apple Almond Crisp|type=rate|headline=off)}
Preheat:
350°
Yield:
10-12 servings
Prep:
0:00
Wait:
0:00
Cook:
1:00
Topping
1 ½ cups all purpose flour
½ cup (packed) golden brown sugar
2 teaspoons ground cinnamon
¾ (1 ½ sticks) chilled salted butter, cut into ½ inch pieces
1 cup sliced almonds
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. (Can be made up to 3 days ahead.)
Filling
¾ cup sugar
3 tablespoons all purpose flour
1 tablespoon grated lemon peel
1 ½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
8 small Granny Smith apples (about 4 ½ pounds) peeled, halved, cored, thinly sliced
1 ½ teaspoon vanilla extract
¾ teaspoon almond extract
Preheat oven to 350F. Butter 13 x 9 x 2 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.
Notes
Recipes
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Dessert/Crisp-Buckle
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JPhalen