Apple Almond Torte

This apple almond torte is like your favorite apple pie, but with a beautiful almond flavor and no top crust. The crushed almonds in the crust give it just the right amount of nuttiness and the sliced almonds on top give it a pretty finish, which also means you don't have to worry too much about what the apples look like underneath.

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The first thing you’ll notice about this torte is that it doesn’t call for traditional pastry. Instead, there’s an almond butter dough that you make either in your food processor or in an electric mixer. I like using almonds that still have their skin on for this purpose so that you get the nice speckles in the crust. It comes together very quickly with just 4 ingredients and you simply press it into a springform pan.

The crust for apple almond torte pressed into the bottom of a springform pan with a bowl of sliced apples in the background.

You can just wipe out your food processor (if that’s what you’re using) before proceeding to the next step of making the cream cheese filling. Make sure the cream cheese filling is nice and smooth. The best way to do that is to make sure the cream cheese is room temperature before you add it to the food processor. Room temperature cream cheese will blend up MUCH faster and more evenly than cold cream cheese.

Pouring batter into a dough lined springform pan with sliced apples in the background.

Then it’s time to layer in the apples. I suggest layering them into the pan so that you can make sure they get into all the spaces. If you layer the apples in, there’s less chance they will fall into a cavity as they bake and soften. You don’t have to create beautiful layers because we’re going to top everything with almonds anyway, but do try to use all the space in the pan efficiently.

Sliced apples layered in a springform pan with a bowl of apples next to it.

Remember too to pour the juice from the bowl over the top of the apples before topping it all with sliced almonds. Again, I like sliced almonds that still have their skin on for a prettier presentation.

Almonds on top of apples in a springform pan with a red and white windowpane towel near by.

Even though you have the dough lining the bottom of the springform pan, it’s always a good idea to put the springform pan on a baking sheet before popping it into the oven. That will prevent any butter from melting out and leaking out through the seam of the springform pan. Anything that saves you having to clean your oven is a good idea! 

Apple almond torte right out of the oven on a baking sheet.

I think you’ll be really delighted with the results of this delicious fall torte. Just remember that you do need to chill the torte for about 4 hours before serving. That’s just enough time to gaze and marvel at your beautiful creation. 

A piece of apple almond torte being lifted out of the torte with a pie server.

Apple Almond Torte

  • Prep Time: 30 m
  • Cook Time: 1 h 20 m
  • Total Time: 1 h 50 m
  • Servings:


Apple Filling:
  • 4 gala apples peeled and sliced into ¼-inch slices
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • cup sliced almonds
  • 1 cup butter
  • ½ cup sugar
  • 2 cups flour
  • ½ cup finely crushed almonds
Cheese Layer:
  • 8 ounces cream cheese
  • 3 tablespoons sugar
  • 1 egg
  • ½ teaspoon pure vanilla extract


  1. Pre-heat the oven to 375°F.
  2. Place the sliced apples in a large bowl. Combine the white sugar, brown sugar, flour and cinnamon in a small bowl and then sprinkle the mixture over the apples. Toss everything together to coat really well and set the apples aside.

  3. Use a food processor or electric mixer to cream the butter and sugar together until light and fluffy. Add the flour and crushed almonds and process or blend until a soft dough comes together. Press the dough into the bottom and 2-inches up the sides of a 9-inch springform pan. Chill the crust in the refrigerator for at least 10 minutes.

  4. Using a food processor or electric mixer, blend the cream cheese, sugar, egg and vanilla extract until smooth. Pour the cream cheese mixture into the pan, spreading it out evenly over the crust.
  5. Toss the apples one last time and layer them evenly over the cream cheese in the pan. Pour any juice from the bowl of apples over the top and scatter the sliced almonds on top. Loosely cover the top and sides of the pan with aluminum foil and transfer the pan to the oven.
  6. Bake at 375°F for 50 minutes. Then uncover and bake for another 30 to 40 minutes, until the apples are tender to a knifepoint. Remove the pan from the oven and transfer the torte to a cooling rack to allow it to cool completely in the pan. Then chill for at least 4 hours before slicing and serving.
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Comments (15)Post a Reply

    1. I think almond flour would be fine in the crust. You just need to make sure the crust is moist enough to stay together, so be ready to add a little more butter or a little more almond flour as needed.

  1. 5 stars
    I made this and it is delicious. Next time I have to press the almond crust thinner, it was pretty thick at the bottom edge of the pan. It said add lemon juice to the apples and I could not find lemon juice in the recipe. I just put enough in to keep apples from going brown. I’m going to make it again and take to a friends at Thanksgiving

  2. 5 stars
    This is heavenly! I didn’t know I could love, love, love a dessert that didn’t include chocolate, but this proved me wrong.

    (I missed the note about putting the spring form pan on a baking sheet to catch any drippings that seep through the spring form pan – which I do not use very often – but at least I now have a sparkling clean oven before the holidays!)

    1. Hi Elizabeth, so glad you liked this chocolate-less dessert AND that it gave you a good excuse for a clean oven. Ha!

  3. The most beautiful dessert I’ve made so far! The layers of flavours came out so beautifully together. When I first read the recipe, I imagined how everything would come together, and was excited to try it right away. This was exceptional! Way beyond what I imagined. Thank you so so much for this amazing recipe. In will definitely do this again, and soon.

    1. Hi Farah – no it’s not critical, just delicious. 🙂 You can leave it out and fill with apples instead if you like.

  4. I absolutely love this recipe and have made it numerous times.
    I have one problem – I use a food processor to make the crust and quite a bit of butter drips out of my spring form while baking (quite a bit 🤔).
    I am relatively new at baking with crusts so I am clueless on what the issue may be.
    Thoughts/advice appreciated.
    Thank you so much!

    1. The seal on your spring form pan may not have a tight seal. You can try wrapping the springform pan with some aluminum foil and then place it on a sheet pan to bake. Also make sure you chill the crust before baking.

    1. Yes you can make the crust in advance. If it is more than 4 to 5 days ahead, you can freeze it.

    1. Sure can! I would not make the apple filling until you are ready to assemble and bake. You can bake the entire torte a day in advance.

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