Almond apple crisp

 

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One of the best gifts I have ever received was a cookbook from a friend who knows how much I enjoy my own kitchen garden.  She gifted me with The Complete Kitchen Garden, by Ellen Ecker Ogden, who is the co-founder of The Cook’s Garden, which is a seed catalog filled with Heirloom varieties and other hard-to-find seeds for gardeners in America.

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This autographed book has become an instant treasure in my home as I look through it and enjoy not only the various garden designs and tips, but the amazing recipes.  One recipe that I tried and will certainly make again is found in the section on patio gardens.

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For cooks who like to garden, here is the recipe:  Gather these ingredients.  Six large apples, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/3 cup Frangelico, and 1/2 teaspoon vanilla extract.   And for the topping, gather these together:  1 cup flour, 3/4 sliced almonds, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 teaspoon salt, 1 stick margarine, and 1/2 teaspoon almond extract.

Preheat the oven to 325 degrees.  Butter a deep 10 inch pie dish. Toss together the peeled and sliced apples, cinnamon, ginger, liqueur, and vanilla.  Spread into the dish.

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Next, mix flour, almonds, sugars and salt in another bowl.  Add the butter and almond extract and chop until the size of crumbs, using a fork, pastry blender or food processor. Sprinkle this topping over the apples in the pie dish.  Bake for about one hour until done.

I simply love the almond flavoring in this traditional apple crisp.  Super delicious.

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