There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
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)
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
8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Preparation
For topping:
Step 1
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.)
For filling:
Step 2
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts.
Step 3
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.
