Makes 10 to 12 servings
1 1/2 cups all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces
1 cup sliced almonds (about 4 1/2 ounces)
3/4 cup sugar
3 tablespoons all purpose flour
1 tablespoon grated lemon peel (I reduced to 1 teaspoon)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced (I used a combination of Granny Smith and MacIntosh)
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Whisk flour, brown sugar, and cinnamon in medium bowl to blend well.
Add butter and rub in with fingertips until mixture holds together in small, moist clumps.
Mix in almonds; cover and chill until ready to use. (Can be made up to 3 days ahead.)
Preheat oven to 350°F.
Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well.
Mix in apples, then vanilla and almond extracts.
Spoon filling into prepared dish.
Sprinkle topping over.
Bake until apples are tender and topping is golden and crisp, about 1 hour.
Cool at least 10 minutes; serve warm.
Source: Bon Appetit, Feb., 2002; posted by LuAnn for KRT.
Photo is of Macaroni Grill's version, showing added ice cream and caramel topping.