Crisp Apple Almond Crumble

1. Oven Setup

Preheat the oven to 350 degrees F, with racks adjusted to the lower and middle positions.

2. Apple Mixture

Dissolve the cornstarch in lemon juice in a large bowl. Add the cubed apples, 2/3 cup granulated sugar, a pinch each of salt, cinnamon, and nutmeg. Toss to coat the apples evenly. Transfer the apple mixture to an 8-inch square glass baking dish. Cover the dish tightly with foil and place it on the lower oven rack.

3. Crumble Topping

In a food processor, blend the flour, 1/4 cup granulated sugar, brown sugar, and 1/8 teaspoon salt. Drizzle in the vanilla extract and pulse about five times. Add the softened butter and half the sliced almonds. Process until the mixture forms large, crumbly balls, stopping to scrape down the sides as needed. Add the remaining almonds and pulse twice to incorporate. Spread the mixture on a parchment-lined baking sheet, creating a mix of 1/2-inch chunks and smaller pieces. Bake on the middle oven rack until lightly browned and firm, about 20 minutes.

4. Assemble and Bake

Remove the foil from the apple filling and gently stir the apples. Carefully transfer the baked crumble topping onto the apples, creating an even layer and breaking up any overly large pieces. Sprinkle the reserved tablespoon of granulated sugar over the top. Return to the middle oven rack and bake until the crumble is well browned and the apples are tender and bubbling at the edges, approximately 25 minutes. Let it cool on a wire rack until warm, about 15 minutes before serving.