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Apple crumble or apple crisp is a well-known and loved dessert. It’s comforting and as a bonus, I can have it all year around. Last year, I shared a recipe for mango crumble that is a family favorite in our household during summer, thanks to the delicious and fresh mangos from my parent's tree.
The apple crumble I am sharing with you today is built from a layer of yummy, soft apples with cinnamon and a layer of crispy crumbles on top, what can be better than that? My version for this recipe is kosher for Passover! YAY!
The crumble is baked in the oven until the top layer is crispy and that is the origin for the other name of this dessert. Usually, the crumbles are made from flour, nuts and rolled oats mixed with sugar and some kind of fat. For this Passover version, I used matzo meal instead of flour and omitted the rolled oats and nuts.
You do not need to compromise just because it’s Passover, desserts can be tasty with no flour and this recipe is also parve (non-dairy) and vegan. It’s the best of both worlds!
I choose to bake the apple crumble in small ramekins; you can also bake it in 9x13 pan if you want.
I used green apples that has a tart, sharp taste and are the classic fruit for this crumble dessert. If you want, you can change the apples to 4 cups of blueberries or blackberries.
For more Passover recipes, check out my holiday recipe index here.
Recipe yields 14 servings (if you use ramekins, you will have 14 in total).
Here is the recipe for my delicious Passover Apple Crumble: