- 1 1/2 cups all purpose flour
- 1/2 cup (packed) golden brown sugar
- 2 teaspoons ground cinnamon
- 3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces
- 1 cup sliced almonds (about 4 1/2 ounces)
- 3/4 cup sugar
- 3 tablespoons all purpose flour
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in almonds; cover and chill until ready to use. (Can be made up to 3 days ahead.)
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts.
- Spoon filling into prepared dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.