Apple Cobbler with Almond Streusel Topping
2 1/4 cups granulated sugar
1 1/4 cups pareve margarine, cut into thin slices, at room
1 cup vegetable shortening
4 ounces almond paste, crumbled
3 cups all-purpose flour
2 teaspoons pure almond extract
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
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
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
Serves: 12 (generously)