Fast & Frugal: Double Almond-Apple Crisp

Double Almond-Apple Crisp

The other day I had a half can of almond paste leftover from making Jésuites. I also had several Granny Smith apples from this tasty recipe that I wanted to eat up.

What I came up with was a simple, Double Almond Apple Crisp, using this recipe as inspiration:



For the topping:

• 1 cup flour, sifted
• 1/3 cup sugar
• 3/4 stick very cold butter, cut into small, pea-sized pieces
• 1/2 cup frangipane (almond paste) 
• 1/2 cup blanched almonds, roughly chopped
• dash sea salt

For the fruit:

• 3-5 large Granny Smith apples, sliced or cut into chunks
• 1/2 cup sugar
• dash lemon juice

The night before, or several hours before baking, sift the flour and sugar into a large bowl. Cut up the butter and the almond paste to make a rough, streusel-like topping. A pastry tool is helpful, but sometimes nothing works as well as plunging clean hands into the bowl until you get the coarse-texture you need. Chop the almonds, and add them last, continuing to mix the streusel. Cover and chill in the refrigerator for about two hours.

Later, preheat your oven to 350. Prepare the apples, coat with sugar and spritz with lemon juice (use more if you are substituting a sweeter apple).

Layer the apple mix in a greased 8-8 pan, and the sprinkle the topping evenly over the apples, adding a pinch of sea salt before sticking in the oven for 30-40 minutes. Ovens vary, so keep on eye on the crust; don't let it get too dark. It should be a light golden color.

After baking, I set this dessert aside for a few hours while I went to a meeting. When I came home, the flavors had married. I though - modestly, of course - that its flavor was worthy of a small pattiserie in rural France.

The sweetness of the almond paste is a good foil for the tarteness of the apples.