Strawberry-Apple Macaroon Crumble

Strawberry-Apple Macaroon Crumble Recipe
James Carrier
Notes: Matzoh cake meal is available in supermarkets during the Passover season. If you're not making this dessert for Passover, 3/4 cup all-purpose flour can be substituted for matzoh cake meal, and an equal amount of cornstarch for potato starch. You can make the dessert up to 4 hours ahead; let stand at room temperature, then reheat in a 325° oven for 15 minutes before serving.

Yield:

Makes 6 to 8 servings

Recipe from

Nutritional Information

Calories 358
Caloriesfromfat 19 %
Protein 5.3 g
Fat 7.4 g
Satfat 0.7 g
Carbohydrate 72 g
Fiber 4.4 g
Sodium 89 mg
Cholesterol 0.0 mg

Ingredients

7 ounces almond paste (about 1 cup), crumbled
1 cup plus 1 tablespoon sugar
2 large egg whites
1/2 cup matzoh cake meal (see notes)
1/4 teaspoon salt
3 pounds tart apples such as Granny Smith, peeled, cored, and sliced
1 pound strawberries, rinsed, hulled, and sliced
2 tablespoons lemon juice
1 1/2 tablespoons potato starch (see notes)

Preparation

1. In the bowl of a food processor or a standing mixer, whirl or beat almond paste and 1 cup sugar until well blended. Whirl or beat in egg whites, matzoh cake meal, and salt until well incorporated (mixture will resemble very wet cookie dough).

2. In a large bowl, mix apples, strawberries, lemon juice, potato starch, and remaining 1 tablespoon sugar. Spread fruit mixture level in a shallow 2 1/2- to 3-quart baking dish. Pat al-mond paste mixture evenly over fruit.

3. Bake in a 350° oven until topping is browned and fruit bubbles, 40 to 45 minutes. Let stand at least 10 minutes.

Note:

April 2004
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