Crisp Topping 

1 1/2 C   All-purpose Flour

1 C         Almonds, sliced

1 1/2 C  Sugar, granulated

1 t          Salt

1 t          Cinnamon, ground

1/2 t       Nutmeg, ground

1 C        Unsalted Butter


5 C        Tart Apples, peeled & chopped
1 T         Lemon Juice
1/2 C     Brown Sugar
1/2 C     Sugar
1/4 C     Cornstarch
1 t         Cinnamon
1/4 t      Nutmeg
1/4 t       Salt
2 C        Water



Toss the apples with lemon juice and set aside. Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 2 minutes stirring constantly. Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 10-12 minutes. Cool completely. It will set up as it cools.

Crisp Topping:

Combine flour, almonds, sugar, salt, cinnamon and nutmeg in bowl. Using pastry cutter, cut butter into mixture and mix until it resembles coarse breadcrumbs. Set aside. Spray your pan with baking spray. Fill evenly with apple pie filling and sprinkle with crisp topping. Bake in preheated 350°F conventional oven 1 hour or until top is golden brown. To serve, top with a scoop of ice cream, lightly drizzle with caramel topping and sprinkle with almonds.



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