Inspired by the flavors of classic Ashkenazi charoset, these dairy-free mini apple crumbles have a delicious cinnamon-and-walnut crumble topping. They’re served in small ramekins for individual portions and are a delicious ending to a Passover, Rosh Hashanah or other holiday meal. The recipe makes four servings, but feel free to use slightly smaller ramekins to serve six (just bake them a few minutes less).
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 Golden Delicious or Gala apples, peeled and cut into 1/4- to 1/2-inch chunks
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup sweet kosher for Passover wine, such as Manischewitz
- Zest and juice of 1/2 lemon
- 2 tablespoons tapioca flour
- 3/4 cup matzoh meal
- 1/3 cup packed light brown sugar
- 1/3 cup walnut pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons coconut oil (solid at room temperature)
- 3 tablespoons honey
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with foil.
- For the filling: Combine the apples, brown sugar, granulated sugar, wine and lemon zest and juice in a large bowl. Toss to combine. Sprinkle over the tapioca flour and toss well to evenly coat the apples in the flour. Divide the mixture among four 1-cup ramekins, making sure to divide the apples and juices evenly among the ramekins. Pat gently to compress the apples in an even layer.
- For the topping: Combine the matzoh meal, brown sugar, walnuts, cinnamon and salt in a food processor and pulse once or twice to combine. Add the coconut oil in chunks and pulse until the walnuts and coconut oil are evenly distributed in small bits throughout. Transfer to a bowl. Drizzle with half of the honey and toss with a fork. Drizzle with the remaining honey and toss again.
- Sprinkle the topping evenly over the apples. (It will seem like a lot of topping, but it will cook down during baking.) Bake until the topping is crisp and golden and the juices are actively bubbling around the edges, 35 to 40 minutes. Let cool for 5 to 10 minutes before serving. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 631 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 6 g |
| Sugar | 75 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 250 mg |