1 c. almonds, whole
2/3 c. silken tofu
4 Tb. Amaretto Liquor
1 ¾ c. light brown sugar
1 ¾ c. whole wheat or white flour
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. sea salt
10-12 large baking apples (Granny Smith), peeled and sliced (equivalent to 10 cups sliced apples)
1½ tsp. cinnamon
1 c. light brown sugar
2 Tb. corn starchM
1. Preheat oven to 375 ºF.
2. In a food processor Grind almonds to find flour consistency, then add tofu and Amaretto Liquor. Puree to a smooth texture.
3. In a large bowl combine flour, 1 ¾ c. light brown sugar, salt, cinnamon and nutmeg. Use a whisk or sift together to obtain a homogenous mixture. To this mixture add the mixture from step 2. Incorporate using a fork to obtain a moist crumbly texture.
4. In a separate bowl combine sliced apples, cinnamon, lt. brown sugar and corn starch.
5. Spread apple mixture in 9x13 inch glass or ceramic pan. Crumble topping over apples. Cover with aluminum foil and bake for ½ hour. Uncover and bake another 15 minutes.
Optional: Enjoy with lowfat vanilla non-dairy frozen dessert or your homemade frozen vegan vanilla dessert.