1/4 c all-purpose flour
1/4 c sugar
1/4 c firmly packed brown sugar
2 T chopped macadamia nuts
1/8 to 1/4 tsp ground cinnamon
1/4 tsp nutmeg
2.5 T chilled stick butter, cut into small pieces
6 peeled, cored, and thinly sliced Rome and Granny Smith apples (3 of each kind, about 5 cups)
6 tsp apricot preserves
Heat oven to 375°.
Use an electric stand mixer to combine dry topping ingredients in its bowl; stir well. Add butter pieces, mix until topping resembles sandy crumbs; set aside.
Prepare the apples (wash, peel, core, and slice).
Coat an 8-inch square baking dish with cooking spray; layer apple slices in the dish. Drop apricot preserves by teaspoonfuls onto apple slices, and sprinkle evenly with the topping. Bake for 35 minutes or until bubbly and golden.
Yield: 6 servings (serving size: about 3/4 cup)
Cook’s Notes: Absolutely fabulous dessert. The hardest part is peeling and slicing the apples. We brought this to a small gathering of friends, and there were no leftovers.
Source: Jean Kressy, Cooking Light, January 1995