Here is one of the recipes we have collected while traveling through France. The almond paste, an ingredient often used in French baking, gives this delicious dessert a Continental flavor. With its combination of fresh apples and cranberries, plus easy crumb topping this will quickly become one of your favorite fall desserts.
Ingredients
- 7 oz (198 g) almond paste
- 9-inch (230-g) pie pan lined with pie dough
- 1 C (99 g) fresh cranberries
- 5 med McIntosh apples, peeled, cored and sliced (approx. 5 C)
- ¼ C (48 g) sugar
- 1 tsp (2.5 g) cinnamon, divided
- ½ C (40 g) rolled oats
- ½ C (50 g) flour
- ½ C (100 g) dark brown sugar
- 6 T (86 g) unsalted butter, very cold
- ¼ C (43 g) sliced almonds
Directions
Preheat oven to 375°F (190°C). Place almond paste between two sheets of waxed paper and roll out to an 8-inch circle. Transfer to pie pan, pressing gently with fingers to cover bottom of pie dough.
Place cranberries, apples, sugar and ½ tsp of cinnamon in a bowl, tossing gently to combine. Arrange over pie dough.
Place remaining cinnamon, oats, flour and brown sugar in a small bowl. Cut butter into small pieces and blend into oat mixture until crumbs form. Sprinkle crumb mixture evenly over top of fruit. Bake 50-60 minutes, sprinkling with sliced almonds 45 minutes into baking cycle.
Serving Suggestion
Serve warm with a scoop of vanilla ice cream.
- Prep time: 17 minutes.
- Cook time: 55 minutes.
- Makes 8 servings.