Amaretti Apple Crisp

• 4 Granny Smith apples (7 ounces each), peeled, cored and cut into 1-inch pieces
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons cornstarch
• 5 tablespoons light brown sugar
• 1 teaspoon almond extract
• 1/4 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 1 cup slivered almonds
• 2 tablespoons sweet butter
• 3 ounces amaretti cookies

1. Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish.
2. Add 3 tablespoons of the lemon juice, and toss to combine.
3. Place the cornstarch in a very small bowl.
4. Stir in 1 tablespoon of the lemon juice.
5. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
6. Add the cornstarch mixture and almonds to the apples, and toss to combine.
7. Cover tightly with microwave plastic wrap.
8. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once.
9. Then prick the plastic to release steam.
10. Remove from the oven, uncover and set aside.
11. Preheat the broiler.
12. Place the butter in a 1-cup glass measure.
13. Cook, uncovered, for 1 minute, then remove from the oven.
14. Place the butter, amaretti and remaining brown sugar in a food processor.
15. Process until finely chopped.
16. Sprinkle over the apples, and brown under broiler for about 3 minutes.

apples, lemon juice, cornstarch, light brown sugar, almond, ground nutmeg, ground cloves, almonds, sweet butter, amaretti cookies

Taken from cooking.nytimes.com/recipes/3226 (may not work)