APPLE COBBLER WITH ALMOND-STREUSEL TOPPING
Source: Adventures in Jewish Cooking by Jeff Nathan
Yield: 12 servings

"The topping needs to chill for at least 4 hours so plan ahead. If you're serving a dairy meal, substitute unsalted butter for the margarine."

FOR THE TOPPING:
2 1/4 cups granulated sugar
1 1/4 cups pareve margarine, cut into thin slices, at room temperature
1 cup vegetable shortening
4 ounces almond paste, crumbled
3 cups all-purpose flour
2 teaspoons pure almond extract
FOR THE FILLING:
1/4 cup fresh lemon juice, divided
5 pounds Golden Delicious apples
2/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups golden raisins, soaked in warm water for 20 minutes and drained
2 tablespoons brandy
1 teaspoon vanilla extract

TO MAKE THE TOPPING:
Combine sugar, margarine, vegetable shortening and almond paste in a heavy-duty mixer fitted with the paddle attachment. Blend until smooth. Add flour and almond extract; mix just until combined. Form into a thick disk; wrap in plastic. Refrigerate until well-chilled, about 4 hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Position rack in center of oven. Lightly grease a 15-by-10-inch (3 quart) shallow baking dish with margarine.

TO MAKE THE FILLING:
Stir 2 tablespoons of the lemon juice in a large bowl of cold water. Peel and core apples; cut them into 1/2-inch thick wedges, dropping the cut wedges into the lemon water.

Mix the brown and granulated sugars, cornstarch, cinnamon, and nutmeg in a large bowl.

Drain apples well; add to sugar mixture. Add raisins and sprinkle with the remaining 2 tablespoons lemon juice. Stir in the brandy and vanilla. Transfer to baking dish.

Using the large holes on a box grater, grate the streusel topping all over the filling, letting it fall randomly. Do not pack or the topping will not be delicately crunchy when baked.

Bake until topping is crisp and golden brown and the apples are tender, about 1 hour. Cool slightly, then serve warm.