Apple Almond Crisp Recipes

AWESOME ALMOND APPLE CRISP

Awesome Almond Apple Crisp image

This apple crisp can be in the oven in less than 30 minutes and emerges bubbling, crisp and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan).

Provided by Zoë François

Number Of Ingredients 10

Ingredients

1 cup (100g) oat flour (you can use all-purpose flour)
1 cup (225g) brown sugar
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/2 cup (113g) unsalted butter, cold, cut into small pieces (you can use solid coconut oil to make it dairy free)
1 cup (140g) whole almonds, toasted and crushed into small pieces (use a food processor or a mortar and pestle)
8 apples (peeled, cored and thinly sliced)
1/2 cup raw sugar (brown sugar will also do)
2 tbsp cornstarch (arrowroot, tapioca starch or flour will also work)
1/2 tsp ground cinnamon

Steps:

Preheat oven to 350°F. In a large bowl, mix together the oat flour, brown sugar, salt, cinnamon and butter.
Using a pastry blender, cut the butter into the flour mixture until it resembles cornmeal (it will stick together when squeezed in your hand). Mix in crushed almonds.
In a large bowl, toss together the apples, sugar, cornstarch and cinnamon.
Arrange the apples in a baking dish. I used an 8-inch Round Pan (measured along the bottom), but this will also fit in a 9-inch square baking dish. Cover loosely with the almond crisp topping and bake for about 1 hour or until bubbling on the sides and the apples are tender when poked with a knife. This will take more or less time, depending on the pan you use.
Serve with ice cream, if desired! I served mine with cranberry swirl ice cream.

APPLE-ALMOND CRISP

Apple-Almond Crisp image

Categories Dessert Bake Thanksgiving Apple Almond Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

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

Steps:

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. (Can be made up to 3 days ahead.)
For filling:
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.
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.

APPLE CRISP - PERFECT AND EASY

Apple Crisp - Perfect and Easy image

I adapted this from a 50-year-old peach crisp recipe. Although it works well with peaches, it works even better with fresh, crisp cooking apples.

Provided by JoAnn Hague

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

2 ½ cups apples - peeled, cored, and sliced
1 cup sifted all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, softened

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 55.7 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 206.7 mg, Sugar 38.1 g

APPLE BETTY WITH ALMOND CRISP

Apple Betty with Almond Crisp image

I love puddings and this is a great way to cure your sweet tooth while using up some of those lovely autumn apples.

Provided by Sackville

Categories Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 large cooking apples, peeled and cored
1 lemon, juiced
100 g butter
125 g fine fresh white breadcrumbs
1/4 cup sliced almonds
4 tablespoons demerara sugar
heavy cream, to serve
brown sugar, to serve

Steps:

Preheat the oven to 350 F or 180 degrees C.
Set aside 50g of the butter and use some of this to smear the base and sides of a dish, about 25 cm x 18 cm and at least 5 cm deep.
Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
When the apples are all peeled, tip them into a strainer and shake dry.
Scoop half the apples into the dish and spread them flat.
Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
Make a second layer of apple, this time pressing down evenly.
Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
Top with the last of the breadcrumbs and butter.
Place a sheet of foil over the top and cook for 35 minutes.
Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
Remove the foil and turn the oven up to 400 F or 200 C and cook for 15 minutes or until the top is caramelised and crusty and the apple is bubbling up around the sides.
Serve straight from the dish with thick cream or ice cream and sugar.
It is also good cold.

Nutrition Facts : Calories 431.4, Fat 24.4, SaturatedFat 13.3, Cholesterol 53.4, Sodium 358.4, Carbohydrate 54.4, Fiber 6.5, Sugar 30.8, Protein 4.6

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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. DO AHEAD Can be made up to 3 days ahead.
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