Strawberry-Apple Macaroon Crumble

Strawberry-Apple Macaroon Crumble

MAKES 6 to 8 servings
TIME About 1 3⁄4 hours

Ingredients

7 oz. almond paste (about 1 cup), crumbled
1 cup plus 1 tbsp. sugar
2 large egg whites
1⁄2 cup matzoh cake meal (see notes)
1⁄4 tsp. salt
3 lbs. tart apples such as Granny Smith, peeled, cored, and sliced
1 lb. strawberries, rinsed, hulled, and sliced
2 tbsp. lemon juice
1 1⁄2 tbsp. potato starch (see notes)

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.

Directions

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 tbsp. sugar. Spread fruit mixture level in a shallow 2 1⁄2- to 3-qt. baking dish. Pat almond 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.

PER SERVING 358 cal., 19% (67 cal.) from fat; 5.3 g protein; 7.4 g fat (0.7 g sat.); 72 g carbo (4.4 g fiber); 89 mg sodium; 0 mg chol.

Serve With Matchbook “Tinto Rey” X2005X (Dunnigan Hills)