Almonds and Apples... Yum!

Apple and Almond Crisp
Apple crisp is one of my favorite deserts. In fact anything with fruit and a crunchy sweet topping is good! One thing that never gets old is finding new ways to use apples in desserts. I make yummy baked apples and carmel apples,  I have been planning to make a super easy baclava this  week, but as I went to make baked carmel apples on Wensday, I ran across the almond meal in the pantry.  Light bulbs started to flash and an idea came to me... what is better than almonds and apples. I got so involved in the process of making the crisp that I totally forgot to take pictures.  Here are some pictures I took before I licked the plate.  I really hope you like this... don't forget to lick the plate, spoon and everything else that touches the delicious apple and almond crisp.   Enjoy!

Apple Mixture:
3-4 large apples ( I used  granny smith and braburn apples)
1/2 cup sugar
1 teaspoon almond extract
1 /2 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon  ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons heavy cream (it sounds odd, but makes the apples really rich)

Crumb Mixture:
1/2 cup rolled oats
1/2 cup brown sugar
3/4 cup almond meal
2 tablespoons flour
4 tablespoons unsalted butter, room temperature
1 teaspoon cinnamon
1/2 teaspoon salt

Using a mandoline, slice the apples into thin pieces and slice the apples into small bite-sized chunks. Mix together the spices, cream, flour and sugar with the apples.  Stir well and place into the bottom of a greased glass dish, I use a bread or pie plate.  You can also divide it up into ramekins.
In a separate small bowl, mix together the spices with the flour, oats, almond meal,  and sugar.   Slice the butter into chunks and add it into the oat mixture. Pinch the butter into small pieces, mix well. Spread evenly over the apple mixture and sprinkle sugar on top. Bake for 30-35 minutes at 375˚F.
As the apples cook the juices will rise up and bubble over the sides of the crisp. Let it cool for 5 to 10 minutes before serving with vanilla or cinnamon ice cream. This dish is super easy but it looks and tastes like it took all day to make!