Apple Cobbler with Almond Streusel Topping

2 1/4 cups granulated sugar

1 1/4 cups pareve margarine, cut into thin slices, at room temperature

1 cup vegetable shortening

4 ounces almond paste, crumbled

3 cups all-purpose flour

2 teaspoons pure almond extract

FILLING

1/4 cup fresh lemon juice, divided

5 pounds Golden Delicious apples

2/3 cup packed light brown sugar

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 1/2 cups golden raisins, soaked in warm water for 20 minutes and drained

2 tablespoons brandy

1 teaspoon vanilla extract

For topping: In a stand-up mixer using the paddle attachment, combine the sugar, margarine, vegetable shortening and almond paste. Blend until smooth.

Add flour and almond extract; mix just until combined. Form into a thick disk; wrap in plastic. Refrigerate until well chilled, about 4 hours or overnight.

Preheat oven to 350. Position rack in center of oven. Lightly grease a 15-by-10-inch (3-quart) baking dish that is at least 2 inches deep with margarine.

For filling: Stir 2 tablespoons of the lemon juice in a large bowl of cold water to cover. Peel and core apples; cut them into 1/2-inch thick wedges, dropping the cut wedges into the lemon water.

In a large bowl, mix the brown and granulated sugars, cornstarch, cinnamon and nutmeg. Drain apples well; add to sugar mixture. Add the raisins and sprinkle with the remaining 2 tablespoons lemon juice. Stir in the brandy and vanilla. Transfer to baking dish.

Using the large holes on a box grater, grate the streusel topping all over the filling, letting it fall randomly. Do not pack or the topping will not be delicately crunchy when baked. Bake until topping is crisp and golden brown and the apples are tender, about 1 hour. Cool slightly, then serve warm.

From "Adventures in Jewish Cooking" by Jeffrey Nathan

Serves: 12 (generously)