In a large bowl, combine the apples with the juices, sugar, flour, cinnamon, salt and almond extract. Pour into an ungreased 8 x 8-square or 9-inch round baking dish.
Combine the topping ingredients in a bowl of a mixer fitted with the paddle attachment and stir until moist crumbs form. If you want bigger clusters, you can mush some of the crumb pieces together. Arrange the topping over the apples. Place the baking dish on a sheet pan and bake until the topping is golden, the juices are bubbling, and the apples are tender, 50-60 minutes. I like to allow the crisp to sit for at least 1 hour before serving.
Notes
If you make this in advance and would like to rewarm before serving, place crisp in a 350 F oven for 15 minutes, until warmed through.
Prep Ahead: dry mix for crisp can be measured out 3 months in advance and stored in a sealed container. Don’t forget to label it. Crisp topping can be made ahead and kept covered in the refrigerator for 3-4 days or frozen for up to 3 months.
Recipe by Pamela Salzman at https://pamelasalzman.com/apple-amaretti-crisp-recipe/