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Passover Apple Cherry, Almond Macaroon Crisp

Serves 6-8


Crumble Crisp Topping
1 cup potato starch
3/4 cup matzoh meal
1 cup finely minced/coarsely ground almond macaroons (or vanilla)
1/3 cup brown sugar, packed firm
2 teaspoons vanilla powder
pinch cinnamon
1/2 teaspoon salt
1/2 cup unsalted Passover margarine of unsalted butter
1/4 cup orange juice
Apple Cherry Filling
5 cups peeled, pared, and diced apples
1 cup drained, canned sour cherries or frozen, defrosted cherries (sweet are fine)
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup orange juice
2 tablespoons potato starch


Generously grease a 9 by 13 inch, 8 by 10 inch pan, or a 10-inch springform pan.

In a medium bowl, mix the potato starch, matzoh meal, minced macaroons, brown sugar, vanilla powder and salt together. Into dry ingredients, cut in the margarine or butter. Stir in the orange juice to make a crumbly mixture that holds together. Set aside.

For the filling, prepare the apples. In a large bowl, toss apples with cherries, sugar, cinnamon, and orange juice. Preheat oven to 350 degrees F. Sprinkle half of the crumble topping on top of the fruit. Bake until fruit is bubbling, about 25-35 minutes, and top is lightly golden. Cool well before serving.


Quite a mouthful! This is fresh fruit and a delightful matzoh meal, brown sugar and crumbled up macaroon crisp topping. A good way to add flavor and get rid of those store-bought macaroons.

Submitted By:

Marcy Goldman