Kalorik EKP 47828 Manuel page 14

APPLE ALMOND CRISP /
When you are dreaming of apple pie but do not have the time, an easy apple crisp is the
next best thing. This comforting dessert of bubbling apples with a crunchy, sweet topping is
perfect for your next tailgate or your holiday table.
For the Topping
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1 1/2 cups all-purpose flour
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1 1/8 cups old-fashioned oats
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1 1/8 cups packed brown sugar
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1 1/2 cups almonds, toasted and
finely chopped
For the Filling
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4 pounds sweet-tart apples (Gala, Fuji or
Honeycrisp work well)
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1/2 cup granulated sugar
Preheat the oven to 375°F. Butter a 3-quart pot.
To make the topping, place the flour, oats, brown sugar, almonds, and cinnamon in a food
processor and pulse until combined. Add the butter pieces and pulse a few times, just until
the mixture resembles coarse crumbs.
Peel and core the apples and cut into 1/4-inch-thick wedges. Place the apple slices in a
large mixing bowl and add the lemon juice, granulated sugar and flour and toss to
combine. Transfer the apples to the prepared pan.
Crumble the oat topping evenly over the apple mixture and bake the crisp until the
topping is golden and the apples are tender, about 45 minutes. Serve warm.
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Serves 6
14
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1 teaspoon ground cinnamon
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Pinch of salt
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4 ounces (1 stick) cold unsalted
butter, cut into 1/2-inch cubes
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2 tablespoons fresh lemon juice
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2 tablespoons all-purpose flour
EKP 47828 – 200605