Preheat the oven to 350 degrees Fahrenheit and grease a nine- by 13-inch baking dish.

Rehydrate/soften the dried fruit (raisins and apricots) with hot water or whatever liquid you choose. Let them sit while you continue with the other preparation.

Beat two of the eggs and mix with the farfel and a teaspoon of the salt. Heat a skillet to medium low, add the two tablespoons of butter (you can skip the butter here if you want) then add the egg-farfel mixture, mixing frequently to be sure the pieces brown and separate. You can walk away from these while they cook but return frequently to mix and separate the farfel. Once the egg is set, pieces are mostly separate and a little darker, set the farfel aside while you prepare the apples and wet ingredients.

Peel, core, and thinly slice the apples. Sprinkle with a bit of lemon juice to keep them from browning.

In a medium bowl, beat the remaining two eggs with the sugar, one teaspoon of salt, one teaspoon of cinnamon, nutmeg, and four tablespoons of the melted and cooled butter or margarine. Add in the applesauce, flaxseed mixture if using, toasted farfel mixture, and the dried fruit and its soaking liquid. Mix until well combined.

In a small bowl combine all the matzo crunch topping ingredients and mix well.

In your greased baking dish, layer half the apple slices and sprinkle with a dusting of cinnamon if you’d like (optional), then add the matzo farfel mixture, and then top with the remaining apples. Then sprinkle with the matzo nut crunch topping.

Bake for approximately 40 minutes. (should get crunchy on the top and see it bubbly on the inside).