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The Patron's Apple Almond Crisp Recipe
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The Patron's Apple Almond Crisp

Ground almonds add a nutty, almost fragrant element to this simple crisp. It's the kind of extra touch that makes the difference between a pretty good dish and another fabulous creation from pastry chef Matt Jones.

1 cup flour
1 cup sugar
1 teaspoon baking powder
Pinch salt
1 teaspoon cinnamon
Pinch nutmeg (or about teaspoon)
Pinch ground cloves (or about teaspoon)
cup almonds
1 egg
8 large apples (such as Granny Smith or Fuji), cored, peeled and sliced
1 tablespoon lemon juice, fresh or bottled
1 cup butter, melted

Heat oven to 325 degrees.

Place flour, sugar, baking powder, salt, cinnamon, nutmeg, ground cloves and almonds in a food processor or blender. Process until nuts are completely ground small and starting to stick together, like wet sand.

Place in a mixing bowl. Hollow out a shallow depression in the center of the pile. In a separate small bowl, beat egg with a fork or whisk until the egg is an even, light-yellow color, with no globs of yolk or white left. Pour egg into the depression in the flour pile in the mixing bowl. Pinch mixture gently through your hands until the dry ingredients are all moistened. Mixture will be crumbly. (Don't use a spoon, or it will turn into one big ball and may be over-mixed.)

In a 9-inch-by-13-inch baking dish, toss apples with lemon juice. Arrange apples in an even layer in the dish. Use your hands to sprinkle flour-and-egg mixture evenly over the apples. Drizzle butter over all.

Bake 45 minutes or until topping is brown and apples are soft when poked with a fork. If desired, serve topped with iced cream.

Serves 8 to 10.
 

    
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