CRISPED ALMOND APPLES

5 large Granny Smith or other cooking apples
3/4 cup plus 2 tbsp sugar, divided
2 1/2 tbsp lemon juice
1 cup flour
1/4 tsp salt
1/4 tsp cinnamon
2/3 cup finely chopped blanched almonds
1/2 cup unsalted butter or margerine, melted
3/4 tsp vanilla
1 1/2 cups whipping cream
2 tbsp sugar

Preheat oven to 400 degrees F. Grease a 13x9x2-inch baking dish.

Peel and core apples; cut into 1-inch slices. In a large bowl, combine apple slices, 2 tbsp sugar, and lemon juice; toss gently. Arrange apples in the prepared baking dish, in 3 lengthwise rows.

Combine flour, remaining 3/4 cup sugar, salt, and cinnamon in a medium mixing bowl, stirring well. Stir in almonds. Add melted butter and vanilla; stir until mixture resembles coarse meal. Sprinkle almond mixture evenly over apples.

Bake at 400 degrees for 30-35 minutes or until golden brown. Cool 10-15 minutes on a wire rack.

Beat whipping cream until foamy. Gradually add 2 tbsp sugar, beating until soft peaks form. Serve over warm apples.

Servings: 6-8