Strawberry-Apple Macaroon Crumble

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 19%
  • Protein: 5.3g
  • Fat: 7.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 72g
  • Fiber: 4.4g
  • Sodium: 89mg
  • Cholesterol: 0.0mg


  • 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)


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