Passover Almond Macaroon Apple Cherry Crisp

By mitzzy

Quite a mouthful! This is fresh fruit and a delightful matzoh meal, brown sugar and crumbled up macaroon crisp topping. A good way to add flavor and get rid of those store-bought macaroons

Ingredients

• Macaroon Crumble Crisp Topping
• 1 cup potato starch
• 3/4 cup matzoh meal
• 1 cup finely minced/coarsely ground almond macaroons (or vanilla)
• 1/3 cup brown sugar, packed firm
• 2 teaspoons vanilla powder
• pinch cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted Passover margarine or unsalted butter
• 1/4 cup orange juice
• Apple Cherry Filling
• 5-5 cups peeled, pared, and diced apples
• 1 cup drained, canned cherries or frozen, defrosted cherries (sweet are fine)
• 3/4 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 cup orange juice
• 2 tablespoons potato starch

Preparation

Step 1

Generously grease a 9 by 13 inch, 8 by 10 inch pan, or a 10 inch springform pan.

In a medium bowl, mix the potato starch, matzoh meal, minced macaroons, brown sugar, vanilla powder, and salt together. Into dry ingredients, cut in the margarine or butter. Stir in the orange juice to make a crumby mixture that just holds together. Set aside.




For the filling. prepare the apples. In a large bowl, toss apples, with cherries, sugar, cinnamon, and orange juice. Preheat oven to 350 F.

Sprinkle half of crumble topping on bottom of pan and press very slightly. Spoon on fruit filling. Sprinkle remaining crumble topping on top of fruit. Bake until fruit is bubbling, about 25-35 minutes, and top is a lightly golden. Cool well before serving.

Serves 6-8