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Creating healthy whole food menus can be easier on Passover simply because there aren’t a lot of starchy options! But desserts get hard. Look at any dessert recipe collection, and the two main ingredients are undoubtedly sugar and potato starch! If you are giving up already, don’t. Desserts don’t have to be full of sugar, and they don’t have to use potato starch at all. Think out of the box. Think freedom. Or think Full ‘N Free. The dessert I share here is one that will surprise you with its simplicity and its absolute deliciousness. I make it all year round. Best of all, it is sugar-and-potato-starch-free. Which is a good thing even if you’re not health-conscious, because potato starch can get boring after a while!
5-6 pink lady apples, peeled and chunked
3/4 cup Haddar Unsweetened Applesauce (or homemade)
1/2 teaspoon cinnamon
1 cup Gefen Almond Flour
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon Gefen Vanilla Extract
3 tablespoons coconut oil, at room temperature
Preheat oven to 350 degrees Fahrenheit.
Combine chunked apples with applesauce and cinnamon.
Place in a lightly greased 10-inch round casserole dish or glass Pyrex dish (I do not suggest using an aluminum pan). You can also divide the mixture into ramekin cups.
Mix all crumble ingredients together with a spoon until the mixture gets crumbly.
Sprinkle over apple mixture and bake uncovered for one hour.
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I LOVE that this recipe has no sugar, honey, maple syrup, etc. in it.
However there is no such thing as pumpkin pie spice, where I live. What would you suggest as an alternative?
You can try a homemade version: 1 teaspoon of pumpkin pie spice = use ¾ teaspoon cinnamon and ¼ teaspoon ginger, allspice, cloves or nutmeg, whatever you have! Or you can just use cinnamon- it won’t be pumpkin pie spice, but will have a similar and warm flavor.
Pesach Apple Crisp The toppings did not get crisp. Any suggestions why this occurred?
Thank you,
Elaine
Apple cugel Can I bake it then cool an frreze or freeze raw?
If you want to freeze an apple crisp that’s already been baked, first allow it to cool completely to room temperature, then cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator and then bake in 350F oven until warmed through
Due to almond allergy, can you suggest an alterntive to almond flour for the crumble.
Can you use any nuts? If yes, then I would use a different ground nut. If not, you can try adding shredded coconut.
Hi, I am making the apple crumble I did not bake it yet but what I think that the apples should be baked beforehand for about 20 minutes and then add the filling what do you think?
Thanks,
Leah Sorkin please get back to me my email is [email protected]
You can do it that way, but it’s not necessary, this way should work perfect 🙂
Why do u not suggest a foil pan?
My wife loved it!
Not sure what I did wrong. The ‘crisp’ part didn’t crisp up. The baked apples were delicious though, so not aa total flop.
Do I melt the coconut oil or use it as a solid?
HI- you would keep it as a solid
I just made this today but used yellow delicious apples instead of pink lady. My husband has a serious sweet tooth, and I was afraid it might not be sweet enough for him, so I drizzled some honey over the apples before adding the topping and it came out delicious! (for me, it would have been fine w/o the honey). Also, I didn’t have coconut oil so I used grapeseed oil instead for the crumble topping. Yummy recipe!
Hi do u melt coconut oil in microwave cool it then use it. The jar is a solid form
At room temperature, coconut oil soft so you can just leave it like that. It’s to make the crumble so it’ll help everything come together.
Apple crisp Easy and delicious! Real comfort food…divine with a scoop of ( parve) vanilla/ caramel ice cream on the side!
Delish.