It’s hard to believe it’s already late September! I’ve started a new job this month working as the sole Registered Dietitian Nutritionist at two long-term care facilities. It’s been a whirlwind getting adjusted and learning the ropes at two different places. Despite the upheaval of a new job, I’ve already made this almond apple crisp twice! The first time I made this I used flour and added caramels, the second time I made a gluten-free version and forgot the caramels.
I truthfully rather hate making anything that requires “cutting in the butter”… I’m quite inept with my left hand and have never been very good at getting the butter into pea-sized bits. One trick is to freeze the butter and then use a box grater to grate the butter in. This makes it much easier to mix it in, just be careful when handling the slippery butter. The other option is to use a food processor and pulse the topping ingredients until you get a coarse sand and then add in the oats and the almonds at the end (this works especially well if you need to make a gluten-free version and need to pulse the sliced almonds into a fine almond meal).
Adding the caramel adds a rich, gooeyness, and you can add about a 1/4 tsp more salt if you want a salted caramel flavor. But it’s also delicious without the caramel. Either way I highly recommend topping with some vanilla ice cream.
What’s your favorite fall activity? What’s your favorite apple recipe?
Apple Almond Crisp
Adapted from A Farm Girl’s Dabbles
- 6 cups peeled and diced apples
- 1 Tbsp vanilla extract
- 1/4 cup all-purpose flour (can use 2 Tbsp cornstarch if gluten-free)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 10 individually wrapped caramels, unwrapped and quartered (optional)
- 3/4 cup all-purpose flour (can blend 1 cup of sliced almonds to make almond meal if gluten-free)
- 3/4 cup brown sugar
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup rolled oats
- 1/2 cup sliced almonds
Preheat oven to 375°F. Grease a 7×10″ (or 9×13″) pan with cooking spray and set aside.
In a large bowl, toss together the apples, vanilla, flour, sugar, cinnamon and nutmeg. Pour apples into the prepared pan and then top with caramels (if using).
In a food processor, pulse the flour, brown sugar, salt, baking powder, and butter together (cut the butter into small pieces first). (Alternatively just cut in the butter by hand or using a box grater if you don’t want to use a food processor.) When the mixture has a sandy appearance and the butter is the size of small peas, then stop processing and mix in the oats and almonds by hand.
Top the apples with the topping mixture and bake for 25-30 minutes, or until bubbly and golden brown.
Serve warm with ice cream.