Prepare the Crumbs
Place all the crumb ingredients in a bowl and mix gently with your fingers until you get a nice crumb. It’s that easy!
Directions
Prepare the Fruit Filling
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.
Assembly
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.
About
Notes:
- The oil content in almond flour varies from company to company. If you feel that your crumbs are very dry after mixing them for a while, you can add a little bit more oil; if you feel your crumbs are too wet, you can add some more almond flour and potato starch until you get desired consistency.
- I like to double the recipe and keep extra crumbs on hand for quicker baking. They freeze beautifully.
Notes:
Feel free to swap any of the fruits.
Notes:
Can also be made in individual ramekins, or the recipe can be halved and made in a square or round dish. Freezes beautifully.
Description:
Sponsored by Gefen
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Had to come and comment after chag that this was amazing! Crumbs tasted like real crumble. Paired it with homemade vanilla ice cream and it was phenomenal!
can i use cake meal instead of almond flour or potato starch?
Faigy says she hasn’t tested it with any other mixes, so wouldn’t know what to recommend. Feel free to experiment and let us know how it comes out!
Hi, this looks amazing and I want to make it for this Pesach using blueberries. But why do the instructions say to simmer the fruit in boiling water? I’ve made other fruit crisp recipes but I’ve never had to do that before. Also, does this freeze well?
This recipe uses water to simmer :) and yes, this freezes well!
Sorry, my question was not clear. I understand that you need water if you’re going to simmer something in a pot. What I don’t understand is why we are simmering the fruit in the first place? Is it to soften the fruit? Thanks, I just want to understand why we’re taking that extra step. Thanks!
I would think adding a little more liquid would help it be a more spreadable consistency, but I can confirm with Faigy and let you know.
This was so delish! The crumbs were amazing - which is hard to get on pesach...I used whatever fruits I had on hand...eaten till the last drop!
And it was so good, that it was requested for AFTER pesach!!
What a win! Thank you for sharing the results with us- we really appreciate your feedback.
This sounds really good, is there a good alternative for the potato starch?
Faigy says she's sure there is but hasn't tested anything else, so wouldn't know what to recommend. Feel free to experiment and let us know how it comes out!