Strawberry Apple Crisp
By Henny Shor, Jerusalem Post, March 12, 2026
https://www.jpost.com/food-recipes/article-890433
Around Passover, many of my clients ask for recipes for side dishes that aren’t another heavy kugel or potato-based casserole. With matzah already taking center stage at the table, meals can start to feel dense very quickly. I wanted to create something that brings a lighter, fresher flavor to the menu while still feeling satisfying.
This strawberry apple crisp does exactly that. The sweet-tart fruit gives the dish brightness, while the crumbly topping provides just enough richness to feel like a treat. It works beautifully alongside a main dish or can easily double as a simple dessert.
Yields 1 23×33 cm./9×13-inch pan or 12 mini rounds
1½ cups potato starch
¾ cup sugar
½ tsp. cinnamon
¾ cup oil
1 tsp. vanilla extract
3 eggs
Topping:
2 Tbsp. sugar
1 tsp. cinnamon
Preheat the oven to 175°C/350°F and grease or line a 23×33 cm./9×13-inch baking pan. Place the diced apples and strawberries in a bowl and set aside. In a mixing bowl, combine the almond flour, potato starch, sugar, cinnamon, oil, and vanilla, and mix until the mixture becomes crumbly. Remove about 2 cups of the crumb mixture and set it aside. Add the eggs to the remaining mixture and stir well to form a batter, then add in the fruit and mix. Spread the fruit batter evenly in the prepared pan. Mix the sugar and cinnamon topping into the reserved crumb mixture and sprinkle it evenly over the fruit. Bake for 40-45 minutes, until the topping is golden and crisp. Serve warm.
This crisp can also be baked in 12 small ramekins or disposable aluminum baking cups for an elegant individual serving. Bake the minis for 30-35 minutes.
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| Enjoy! |
