Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

I tasted the best-ever apple crisp when I spent a most enjoyable Shabbos with Devorah G. and her family. Devorah graciously shared the recipe, and I was surprised to see how few ingredients there were. It was a breeze to tweak and convert to a Pesach recipe. This is sure to become your best-ever apple crisp!!

SERVES 6–8

• 6–7 large, firm apples (Fuji, Pink Lady, Granny Smith, or the like), peeled and sliced

Topping

• ¼ cup almond flour
• 1/2 cup sugar
• 3 Tbsp potato starch
• 1 tsp cinnamon
• 2½ Tbsp oil

Preheat oven to 350°F (175°C).

Neatly layer the apples slices in a 9-inch (23-cm) round oven-to-tableware or pan.

Combine the topping ingredients in a small bowl. Mix well, either by hand or with a fork, until you have a thick crumb. Spread evenly over the apples.

Bake for 1.5 hours until the top is golden and the apples are bubbling.

Note: This freezes beautifully. Reheat uncovered on 200°F (90°C).

(Originally featured in Family Table, Issue 787)