Apple Almond Crisp
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| 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
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