Eating Out ... In Restaurant Recipes
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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