Strawberry-Apple Macaroon Crumble

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

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.

Nutritional Information

Calories:

358 (19% from fat)

Protein:

5.3g

Fat:

7.4g (sat 0.7)

Carbohydrate:

72g

Fiber:

4.4g

Sodium:

89mg

Cholesterol:

0.0mg