2 lbs Golden Delicious apples, cored, peeled, cut into 3/4 inch pieces
2 lbs Honeycrisp apples, cored, peeled, cut into 3/4 inch pieces.
2 Tbsp + 1/2 C packed dark brown sugar, divided
2 Tbsp lemon juice
1 tsp + 1 tsp kosher salt, divided
3/4 tsp fresh grated cinnamon
5 oz all purpose flour (140 g)
1/2 C sliced almonds, chopped fine
6 Tbsp butter, melted
2 tsp vanilla extract
2 tsp water

2 lbs Golden Delicious apples, cored, peeled, cut into 3/4 inch pieces 2 lbs Honeycrisp apples, cored, peeled, cut into 3/4 inch pieces. 2 Tbsp + 1/2 C packed dark brown sugar, divided 2 Tbsp lemon juice 1 tsp + 1 tsp kosher salt, divided 3/4 tsp fresh grated cinnamon 5 oz all purpose flour (140 g) 1/2 C sliced almonds, chopped fine 6 Tbsp butter, melted 2 tsp vanilla extract 2 tsp water

1. Adjust oven racks to upper middle and lowest positions, and heat to 400F.
2. Toss apples, 2 Tbsp sugar, lemon juice, 1 tsp salt, and cinnamon in a large bowl until evenly distributed.
3. Transfer to 8 inch square baking pan with at least 2-inch sides, and press into even layer.
4. Cover pan tightly with aluminum foil and place on rimmed baking sheet.
5. Bake on lower rack for 45 minutes. This is par cooking the apples so they soften, condense, and create their own syrup.
6. While apples bake, whisk flour, almonds, 1/2 cup sugar, 1 tsp salt, in medium bowl until combined.
7. Add melted butter, vanilla, water, and stir with spatula until clumps have formed and no dry flour remains
8. Remove sheet from oven and smooth top of apples, and press firmly (but not hard) to test if apples can collapse. This should leave at least 1/4 inch of space below the rim of the baking dish. If this is not the case, replace foil, bake another 5-10 minutes.
9. Scatter the crumble topping evenly over the apples, breaking up any clumps larger than a marble.
10. Place sheet on upper rack and bake until topping is browned and filling is bubbling at edges (about 30 minutes).
11. Transfer pan to wire rack and let cool for 45 minutes before serving (this allows the natural pectin from the apples to form a thicker, syrupy gel). Scoop, and serve topped with vanilla ice cream.