5 T cold, unsalted butter, cut into 1/2 inch pieces
3/4 c. almonds, toasted (or hazelnuts) (see note)
3 medium Granny smith apples, cored & sliced thinly
2 medium green tomatoes (about 1 lb.), 1/4 inch slices
1 T fresh lemon juice
1 t. grated lemon zest
3/4 c. sugar
Instructions
Topping- In a food processor, blend 6 T. flour, brown sugar, cinnamon, nutmeg and salt. Add butter and pulse until blended. Add nuts; process for 8 more pulses until coarsely chopped. Transfer to bowl and refrigerate.
Filling- In a large bowl, mix the lemon zest, 3 T flour and sugar. Add sliced apples and tomatoes to the mixture in the bowl. Stir in the lemon juice.
Transfer fruit mixture to a glass baking dish, 8 inch square or 2 quart. Bake (without topping) at 375 degrees for 35 minutes or until filling is bubbly. Remove topping from refrigerator and sprinkle evenly over filling. Return pan to oven for 20 minutes until topping is nicely browned. Serve warm or at room temperature.
Note- to toast nuts, spread in a shallow pan. Roast at 350 degrees for 8-10 minutes until slightly browned.
Originally Submitted
10/14/2009
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