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Parve
Easy
10 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Last year I made these crumbs and put this hack away mentally to share. Here we are, a year later, writing Pesach recipes again. It’s incredible that all this time has passed.
I served this crumble over baked fruit, as the base for mousse, and as a garnish for ice cream. I keep them in the freezer and pull them out as needed. They’re great for plating pretty desserts as well.
The pears taste great in this versatile side dish or dessert. If serving this for dessert, add some cinnamon to your regular vanilla ice cream base and serve it on the side. Enjoy!
3 soft Bartlett pears, peeled
3–4 baking apples, peeled
1/2 cup Gefen Confectioners’ Sugar, or to taste
3 tablespoons Tuscanini apricot preserves
2 tablespoons lemon juice
1 and 1/4 cups Gefen Ground Almonds
1 cup Gefen Ground Walnuts or hazelnuts
1 cup sugar
3 eggs
1/2 cup oil, such as Gefen Walnut Oil
1/4 cup potato starch
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
Cut the pears and apples into small cubes or thin slices and mix with the rest of the ingredients.
Divide the mixture among 10 ramekins and place them on a baking sheet. Cover fully and bake for 35–45 minutes. Alternatively, place the mixture in a round pan and bake for one hour.
Mix all ingredients in a bowl and pour into the prepared baking pan. Spread it out evenly and bake for 30 minutes.
Let cool for a few minutes, then crumble it loosely by moving it between your thumbs and fingers. The crumbs can be frozen at this point.
Cover the fruit in the ramekins or pan with the crumbs and bake for 10 minutes before serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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