Apples and cinnamon are two ingredients that scream fall. The warm earthy tones of changing leaves, the autumnal bounty of pumpkins, and those jewels colored produce undeniable make one crave for fresh-from-the-oven, cinnamon scented fruity desserts. My apple almond crisp does just that. Baked in a skillet, sweet cinnamon-y apples, toasted almonds crumbly buttery topping, is served best with vanilla ice cream.
How to Make Almond Apple Crisp
- Peel, core and slice the apples. Place them in bowl, sprinkle a mix of brown sugar and cinnamon
- in a separate bowl combine flour, remaining cinnamon, both the sugars, sliced almonds and butter. Gently mix.
- Layer the apples in a buttered cast iron pan—starting with thin slices of butter on the bottom, then apples, this will help caramelize the sugars, along with the apples makes the most amazing caramel sauce.
- Be sure to be gentle with the crumb mixture, specially the sliced almonds.
- Bake until bubbly and caramelized. Enjoy!!
Apple Almond Crumble
Equipment
- Skillet
Ingredients
- 5 medium Apples, Granny Smith or your choice peeled, cored and thinly
- 1 tbsp ground cinnamon
- ½ cup unsalted butter slightly softened
- ½ cup slivered almonds
- 1 cup all purpose flour whole wheat is fine too
- ¼ tsp kosher salt
- â…“ cup muscavado sugar
- â…“ cup light Brown sugar
Instructions
- Preheat oven to 375°.
- In a medium sized mixing bowl coat the apple slices with 3 tablespoons brown sugar and 1/2 the cinnamon .
- Thinly slice 3 tablespoons of butter and layer in the bottom of a 12 inch cast iron skillet.
- Spoon the coated slices of apples over the butter.
- In a separate mixing bowl, combine remaining sugar, cinnamon, a.p flour, sliced almonds and softened butter until a fully incorporated.
- Using your fingers, crumble it over the top of the apples without breaking the almond slices as much as possible. Place the skillet on the center rack and bake for 45 min or until bubbling around.
- Ideally served with vanilla ice cream.
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