Peeled and cut into not very thick cubes put apples in a bowl with water and lemon juice to not turn black. In a small saucepan or deep tiganche put drained apples with 4 tbsp sugar and liqueur. Stew them until soften, to evaporate the water and caramelize them. Melting the butter, and flour in a bowl confused, almonds, sugar, vanilla, and a pinch of salt. To the dry mixture and then add the butter - has become a mixture of crumbs. In a buttered baking dish put on the bottom 2/3 of the mixture, smoothing little dump apples on top and on them and the remaining mixture. Bake at 180 C until browned nice in preheated oven. Serve warm with ice cream optional.