It’s time for dessert! Here’s a great Passover apple crumble recipe that combines apples, cinnamon, and almond flour. The smell of cooked apples fresh from the stove will make your kitchen smell like a home. But now I must ask you to go to work.
This delicious pudding is a traditional Passover dish. It combines the creamy yet light texture of applesauce with crunchy walnuts. This recipe can also be used for other occasions and is great for potlucks or to bring along to gatherings.
Related Post: Lazy Apple Crisp
PASSOVER APPLE CRUMBLE
Apple crumbles or apple crisp is a well-known and loved dessert. It’s comforting and as a bonus, I can have it all year around. Last year, I shared a mango recipe crumble that is a family favorite in our household during summer, thanks to the delicious and fresh mangos from my parent’s tree.
The apple crumble I am sharing with you today is built from a layer of yummy, soft apples with cinnamon and a layer of crispy crumbles on top, what can be better than that? My version of this recipe is kosher for Passover! YAY!
The crumble is baked in the oven until the top layer is crispy and that is the origin of the other name of this dessert. Usually, the crumbles are made from flour, nuts, and rolled oats mixed with sugar and some kind of fat. For this Passover version, I used matzo meal instead of flour and omitted the rolled oats and nuts.
You do not need to compromise just because it’s Passover, desserts can be tasty with no flour and this recipe is also parve (non-dairy) and vegan. It’s the best of both worlds!
I choose to bake the apple crumble in small ramekins; you can also bake it in a 9×13 pan if you want.
I used green apples that have a tart, sharp taste and are the classic fruit for this crumble dessert. If you want, you can change the apples to 4 cups of blueberries or blackberries.
Serves | Prep Time | Cook Time
WHY I LOVE THIS RECIPE
usually, I bring a flourless chocolate cake to my friends’ seder each year, (and because I’m not Jewish, they always remind me it can’t contain flour!!) but my friend’s dad loves apple pie, so this year I decided to try using kosher for Passover matzoh meal instead of flour for the streusel topping, and it came out pretty good…
I used a disposable aluminum cake pan..no cleanup!!
INGREDIENTS YOU’LL NEED
the topping
2 cups matzoh meal
2 cups brown sugar
3 tablespoons cinnamon
1/4 teaspoon HOT red pepper powder
(really..it enhances the cinnamon)
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 lb (1 stick) butter or margarine
the filling
7 granny smith apples
2 tablespoons cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
3 tbsp arrowroot powder
1/2 cup applesauce
can add some sugar, but I don’t.
1/2 cup
DIRECTIONS
1/2 cup
make the topping first, as it needs to chill for 30 minutes
in a food processor, process the matzoh meal until it is as close to flour consistency as possible, then add spices and brown sugar, then put in chunks of cold butter, and process until it is all evenly mixed. chill topping for 30 minutes in the refrigerator.
**Note*** taste the streusel topping before you remove it from the food processor, it may need more cinnamon to counteract the “toasted” flavor of the matzoh meal. I made it twice, (everyone went so nuts for the first one, I dropped another one off for the rest of the week) and the second batch needed more cinnamon
thinly slice the apples, mix spices, arrowroot (and sugar if using) and add spices to applesauce, and toss to coat
bake for 20 minutes @350…., then top with the streusel topping, and bake another 40 minutes, until topping is crisp, and apple filling begins to bubble up thru the topping.
- Cooking and Prep: 1 h 15 m
- Serves: 6
- Contains:
- Preference: Parve
- Difficulty: Easy
- Occasion: Passover
- Diet: Vegetarian, Gluten Free, Low Carb, No Refined Sugar, Vegan, Paleo, Pescatarian
- Category: Desserts, Baking
- Nutrition:
Creating healthy whole food menus can be easier on(Passover Apple Crumble Recipe)Passover simply because there aren’t a lot of starchy options! But desserts get hard. Look at any dessert recipe collection, and the two main ingredients are undoubtedly sugar and potato starch! If you are giving up already, don’t. Desserts don’t have to be full of sugar, and they don’t have to use potato starch at all. Think out of the box. Think freedom. Or think Full ‘N Free.
The dessert I share here will surprise you with its simplicity and its absolute deliciousness. I make it all year round. Best of all, it is sugar-and-potato-starch-free. Which is a good thing even if you’re not health-conscious because potato starch can get boring after a while!
Related Post: Best Ever Apple Crisp With Crumb Topping
Ingredients (8)
Filling
- 5-6 pink lady apples, peeled and chunked
- 3/4 cup Haddar Unsweetened Applesauce (or homemade)
- 1/2 teaspoon cinnamon
Crumble
- 1 cup Gefen Almond Flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon Gefen Vanilla Extract
- 3 tablespoons coconut oil, at room temperature
Start Cooking
Prepare the Filling
- Preheat the oven to 350 degrees Fahrenheit.
- Combine chunked apples with applesauce and (Passover Apple Crumble Recipe)cinnamon.
- Place in a lightly greased 10-inch round casserole dish or glass Pyrex dish (I do not suggest using an aluminum pan). You can also divide the mixture into ramekin cups.
Related Post: Apple Crisp Using Canned Apple Pie Filling
Prepare the Crumble
- Mix all crumble ingredients together with a spoon until the mixture gets crumbly.
- Sprinkle over the apple mixture and bake uncovered for one hour.