Family seder and I'm responsible for one dessert. My son has requested his favorite dessert regardless of time of year, Apple Crisp. My regular Apple Crisp recipe from the NY TIMES does not use oatmeal so one stumbling block is already eliminated. Obviously, I can sub in matzah flour for the 3/4 cup of flour, but I've never made any recipe -- sweet or savory -- that uses that much matzah flour. In general, I've tended to make recipes that don't require flour at all. I'm thinking that I could use some almond flour to replace some of the matzah flour.
Alternatively, I've found a recipe in the WASHINGTON POST that uses matzah meal rather than matzah flour. (re-written recipe below)
A couple of questions:
Has anyone had any success using almond flour mixed with matzah flour in a recipe? Did you have to make any adjustments in cooking time or prep process?
Does anyone have a tried and true KLP Apple Crisp recipe?
WASHINGTON POST Recipe
• 6 to 8 medium-size apples, preferably Honeycrisp, peeled, cored & cut into thick slices
• 1 teaspoon ground cinnamon
• 1/2 cup matzoh meal
• 3/4 cup chopped almonds
• 1/2 cup packed light brown sugar
• 6 tablespoons (3/4 stick) butter substitute or margarine, melted
Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
Lay the apple slices in the baking dish, and sprinkle the cinnamon over all the apples.
In a separate bowl, combine the matzoh meal, almonds, brown sugar and melted butter substitute or margarine. Mix until crumbs form.
Scatter the crumbs evenly over the cinnamon apples.
Bake for 1 hour or until the crisp is bubbling and lightly browned. Serve warm.