Apple Amaretti Crisp Recipe
Servings: 6 -8
Ingredients
- Filling:
- 2 ½ pounds apples peeled, cored and cut into large wedges
- 1 handful fresh cranberries optional
- 1 Tablespoon freshly squeezed orange juice or apple juice
- 1 Tablespoon freshly squeezed lemon juice or apple juice
- 2 Tablespoons granulated sugar or brown sugar or maple sugar optional, especially if you use all sweet apples
- 1 ½ teaspoons flour either all-purpose or a GF blend
- 1 teaspoon ground cinnamon
- Pinch of salt
- ⅛ teaspoon almond extract
- Topping:
- 3/4 cup all-purpose whole wheat pastry or GF flour blend
- 6 Tablespoons granulated sugar
- 6 Tablespoons light brown sugar packed
- 1/4 teaspoon sea salt
- 1/2 cup crushed Amaretti cookies
- 8 Tablespoons 1 stick cold unsalted butter or plant butter, diced
Instructions
- Preheat the oven to 350 F degrees.
- 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.