Baked Apple-Almond Pudding

Baked Apple-Almond Pudding

5 Golden Delicious, Cortland, McIntosh or Gravenstein apples( about 2 pounds total )
1 teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1/4 teaspoon almond extract
1/4 teaspoon salt1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup finely chopped toasted almonds

Preheat an oven to 325 degrees F.
Butter a 2-quart baking dish such as a round souffle dish.
Peel, halve and core the apples.
Cut them into 1/2-inch cubes.
Place the apples in a large bowl and toss with the vanilla and 2 tablespoons of the sugar.
Spread the apples in the prepared dish.

In the same bowl, beat the remaining sugar with the eggs, almond extract and salt until blended. Add the flour and butter and beat until smooth.
Stir in the almonds.

Spread the batter evenly over the fruit.
Bake until the top is golden and the apples can be pierced easily with a thin, sharp knife, 50 to 60 minutes.
Serve the pudding warm.
Serves 6.