Caramel Apple Crisp

Without  a doubt, this is my favorite dessert.  Add a scoop of vanilla ice cream on top and it's perfection!  Easy to make and always a crowd favorite.

Topping:
1 C. Flour
6 Tbsp. sugar
3/4 stick cold unsalted butter, cut into pieces
1/4 tsp. salt
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 C. almonds

Filling:
2/3 C. sugar
1/4C. unsweetened apple juice
3 Tbsp. cold unsalted butter, cut into small pieces
Pinch of salt
4# Gala apples, peeled, cored, and cut into 1" thick slices
Preheat oven to 375 degrees F, rack in middle.  Butter 2 quart baking dish.

For the topping:
Pulse togehter, flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.

Set aside 1/4C. for filling and transfer remaining topping to a bowl.  Stir in almonds.

For the filling:

Cook sugar in a dry 2-quart heavy saucepan over medium heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.

Remove from the heat and carefully add apple juice, butter, and salt (caramel will harden and stem vigorously).  Cook over low heat, stirring until caramel is dissolved.

Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish.

Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.

Bake until apples are tender and top is golden and crisp, about an hour.  Cool to warm or room temperature.

Serve with a scoop of vanilla ice cream and Enjoy!