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Parve
Medium
16 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Here is a twist on a classic that I’m positive will be included in your menu from this year on. It’s a combination that worked out exactly how I imagined it would. I used green apples because they remain firm after baking. The strawberry/rhubarb combination was a perfect blend of sweet and tart topped with crumbs. My family had no idea it was a Pesach dish until after they had finished the entire pan.
8 Granny Smith apples, unpeeled, cored, and halved
Gefen Cinnamon, to taste
1 16-oz (450-g) bag Bodek frozen strawberries with rhubarb
1 cup sugar
1/4 cup Manischewitz Potato Starch
1/2 teaspoon Gefen Cinnamon
1/8 teaspoon nutmeg
2 and 1/2 cups Manischewitz Potato Starch
3/4 cup sugar
1 egg
1 cup oil
3 and 1/2 oz ground almonds or filberts
1 tablespoon Gefen Vanilla Sugar
Preheat oven to 350°F (180°C).
Line a baking sheet with Gefen Parchment Paper and arrange apple halves on top. Sprinkle with cinnamon. Cover with aluminum foil and bake 20 minutes. Remove from oven.
While apples are baking, prepare filling: Slice frozen strawberries thinly and combine in a heavy saucepan with rhubarb, sugar, and potato starch. Let stand for 30 minutes (you will see it begin to produce some liquid).
Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until juice thickens, about three minutes. Turn off heat.
Put one tablespoon of filling into the cavity of each apple.
Combine all topping ingredients in a medium-sized bowl and mix by hand until you get a crumbly consistency. Do not over-mix, as it will become too dense. Sprinkle topping over each apple.
Return to oven and bake, uncovered, for an additional 20–30 minutes. Serve immediately.
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