{Rich Apple Almond Crisp}

*SORRY FOLKS, PICTURE COMING SOON*

8 medium tart apples (aprox. 2-1/2 lb.), peeled, cored, sliced into 1-inch chunks.
3/4 C. all-purpose flour
3/4 C. sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 teaspoon ground nutmeg
8 Tbs. cold unsalted butter, cut into small pieces
1/2 C. sliced almonds


Spread apples evenly in unbuttered 2-inch deep 2-quart glass baking dish. Combine dry ingredients and cut in butter. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until topping is golden brown, the juices are bubbling and the apples are tender when pierced with a skewer, 50 to 55 minutes @ 375. Serve warm with whipped cream or vanilla ice cream.

(This is one of my most favorite recipes from The All New All Purpose Joy of Cooking cookbook I received from my Aunt Patty.)