Due to my momma still not being back to herself 100%, my blogging has been a bit sketchy, so I am going to post closer together than I normally do. Taking it one day at a time. Passover is nearly upon us and while I doubt I’ll be able to give you a full Seder menu this year (I’ll try, can’t promise) I do want to give you a dessert, yet again from my SIL Suzy who’s an excellent baker.

Funnily, this recipe got passed along to my daughter Batya and when I complimented her on how good it tasted she said, oh, I got it from Doda (Aunt) Suzy but Maayan (her daughter, my granddaughter) made it! So it was easy enough for a (at the time) 12 year old to whip together and is really simple to make. So gather your ingredients and let’s go!

And the filling ingredients

And preheat your oven to 350 F/180 C. It’s important to have your apples already sliced up thinly and tossed with the lemon juice before you prepare the crumble topping since potato starch is a tricky thing to work with and as soon as you add liquid to it gets tetchy. So have the apples ready, your pan lined with parchment paper and your oven to temp before you mix up the crumble part, just sayin’.

K. Good. Now sift the potato starch into a bowl, don’t skip this part or the potato starch will lump up.

add the sugar, almond flour or ground walnuts, salt and cinnamon.

and stir together thoroughly.

Line a 9 inch cake pan with parchment paper before you add the wet ingredients since we want it to go in one after the other. Now add the egg and oil and stir till crumbly.

Divide in half, putting half the crumble mixture in the cake pan. Add the sliced apples on top.

Add the additional sugar and cinnamon by sprinkling on top of apples and cover with the second half of the crumble.

Immediately place in the preheated oven and bake for approximately 40-50 minutes or till when pierced with wooden skewer, apples are tender. Fair warning. The crumble tends to stay pale and wan. To give it a nice color, turn the broiler on and brown carefully for 2-3 minutes watching like a hawk so it doesn’t burn. A wonderful dessert all year long.

Suzy’s Apple Crumble GF

2 1/2 cups (475 grams) potato starch

1 cup (200 grams) sugar

1/2 cup (60 grams) almond flour or ground walnuts

Pinch of salt

1 teaspoon cinnamon

1 egg

1 cup (250 ml) oil

Filling

8 medium apples peeled and sliced thin

1 tablespoon lemon juice

1/2 teaspoon cinnamon

4 tablespoons sugar

Preheat the oven to 350 F/180 C. Prepare a 9 inch round cake pan by lining with parchment paper. Slice the apples thinly and toss with the lemon juice. Set aside. Take a medium sized bowl and sift the potato starch into it. Add the sugar, almond flour or ground walnuts, salt, cinnamon and stir well. Add the egg and oil and stir till crumbs form. Place half the crumbs on bottom of parchment paper lined cake pan. Place sliced apples on top and sprinkle with the 1/2 teaspoon cinnamon and 4 tablespoon sugar. Cover apples with the other half of the crumble. Immediately place in oven and bake 40-50 minutes or till a wooden toothpick pierces apple slices and they are completely tender. Then to brown top lightly, turn on low broil and broil top 2-3 minutes watching carefully till lightly browned.