4 Honeycrisp apples - cored and quartered
1 teaspoon lemon juice (optional)
1 (2.25 ounce) package blanched slivered almonds
With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.