RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Dessert: Apple Crisp - pareve
This is from Evelyn Rose's "Table Talk" column of April 3, 1998, in the Jewish Chronicle, UK. Ruth Pesach Apple Crisp ~~~~~~~~~~~~~~~~~~ Serves 5-6 Keeps 3 days under refrigeration. Freeze 3 months. 3 large baking apples (approx. 1-1/2 lb /675 g) [For 8 servings, use 4 large apples (2 lb/900 g-1 kg).] 2 oz. (50 g) sugar 1/2 unwaxed unpeeled lemon, cut in thin segments 4 Tablespoons orange juice 1 Tablespoons lemon juice For the topping: 1-1/2 oz. (40 g) each cake meal and potato flour [starch] 3 oz. (75 g) ground almonds or ground hazelnuts 4 oz. (125 g) granulated sugar 3 oz. (75 g) margarine Peel, core and very thinly slice the baking apples. Arrange in an even layer in a baking dish approximately 10 x 8 x 1-1/2 inches deep (25 x 20 x 4 cm). Scatter with the lemon pieces, spoon on the juices and sprinkle with the sugar. For the topping, combine the cake meal, potato flour, ground nuts and sugar, then gently rub in the fat by hand or pulse on the food processor until the mixture is crumbly. Sprinkle in an even layer over the apples and pat level. Bake in a preheated oven, Gas no. 5 (375° F, 190° C) for 40-45 minutes or until the apples feel tender when pierced with a slim pointed knife and the top is golden brown and crunchy. Serve plain or with pareve ice cream.
