Who doesn’t love sweet crumbs? They make challah taste like cake and add great texture to many baked goods. In honor of a sweet new year, I’m adding crumbs to my challah, side, and dessert!
1 cup flour
1 cup sugar
1/3 – 1/2 cup canola oil
1 teaspoon vanilla extract
pinch sea salt
1/8 teaspoon cinnamon
1. Combine in a dish using a fork or your fingers to get a nice sandy texture.
There are many recipes and ways to use sweet crumble this Rosh Hashanah. Below are a few winners, but you are only limited by your imagination!
There is nothing more classic than warm apples and ice cream. The crumble works so beautifully here, almost like an inside out apple crisp. Don’t forget the sweet drizzle of silan to top it all off.
Vanilla ice cream
Silan, for drizzling
2 cups apples (about 2 medium apples, preferably Granny Smiths, cut into 1/4-inch dice)
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons brandy
To Make The Apples:
1. In a saucepan, combine the apples, sugar, vanilla, cinnamon, salt, and brandy.
2. Place the saucepan over low heat and cook until the apples are tender, about 15-20 minutes.
3. Remove from heat and set aside.
For The Crumble:
1. Combine the ingredients in a bowl and form into a crumble with a fork or your hands.
2. Refrigerate for about 20 minutes, or until chilled.
3. Sprinkle the chilled crumble mixture over a prepared baking sheet.
4. Bake at 350 degrees Fahrenheit for 15 minutes, or until golden brown.
1. Scoop ice cream into a dish.
2. Add warm sauteed apples next to the ice cream.
3. Top everything with a generous amount of crumble and a drizzle of silan.
Only on Rosh Hashanah can I get away with serving a sweet side dish. I like to add in sauteed diced apples and some craisins or raisins to add additional texture.
1 (12-ounce) package wide or extra-wide egg noodles
3 tablespoons canola or any neutral oil
2 baking apples, diced
1 cup fresh cranberries or 1/2 cup craisins or raisins
3 tablespoons brown sugar
3/4 cup sugar
3/4 cup soy milk
1 and 1/2 teaspoons kosher salt
1. Prepare challah dough according to your favorite recipe and shape into round challahs.
2. Egg the challah and top with sweet crumbs.
3. Bake until both the challah and crumbs are golden.