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On Pesach, we make batches and batches of fruit crisps. The light and fruity dish is a perfect side to a heavy meal. Or delicious with yogurt for breakfast. Or served warm with a scoop of ice cream for dessert… you get the idea. It’s extremely versatile and can be used in any way!
2 cups Gefen Almond Flour
1 and 1/2 cups Gefen Potato Starch
1/2 cup oil, such as Gefen Cottonseed Oil
3/4 cup sugar
1 teaspoon Gefen Cinnamon
5 large baking apples (I like Cortland)
2 pears
approximately 16 ounces strawberries (fresh or frozen)
1/4 cup water
Place all the crumb ingredients in a bowl and mix gently with your fingers until you get a nice crumb. It’s that easy!
Peel and dice the apples and pears. Wash and slice the strawberries.
Place the fruit and water in a saucepan and bring to a simmer, stirring every so often so it doesn’t stick to the bottom of the pan. The fruits will start to break down. Let simmer for a total of 20 minutes.
Preheat oven to 350 degrees Fahrenheit.
Spray a 9×13-inch pan or oven-to-table dish well using the Gefen Coconut Oil Cooking Spray. Place two-thirds of the crumbs into the pan and press into the bottom.
Place the fruit mixture over. Crumble the rest of the crumbs on top.
Bake for 45 minutes.
Sponsored by Gefen
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This is the best Pesach dessert I’ve ever had. I used ground almonds instead of almond flour and it was still really nice. Served it warm and most of my guests came back for seconds.