It’s everyone’s favorite. Just heat up the apple pear crumble, grab some ice cream, and you’re golden.
Did you know you can buy nuts directly from the Nuts Galore/Golden Fluff factory at 118 Monmouth Ave, Lakewood, NJ 08701?
Get the freshest nuts at a great discount! For bulk nuts, there is a 3 lb minimum per item. You call to order (732-367-5448), or email, and you will be notified when it’s ready for pickup. For packaged nutes, there is a 6 piece minimum per item.
Combine all crumble ingredients together. In a separate bowl, combine all apple mixture ingredients together.
In a baking pan or individual dishes, layer crumble, apples, and crumble.
Apple Pear Crumble
Ingredients
Crumble:
- 2 tbsp vanilla sugar
- ½ cup sugar
- 1 cup Nuts Galore ground almonds
- ¾ cup potato starch
- ¼ – ½ cup oil
Apple mixture:
- 5 Granny Smith (green) apples, thinly sliced
- 2 pears, thinly sliced
- 2 tbsp vanilla sugar
- ¼ cup sugar
- 3 tbsp lemon juice
Instructions
- Preheat oven to 350°F.
- Combine all crumble ingredients together. Start with ¼ cup oil. If needed, add a little more oil as necessary to get a crumble consistency. If it's too oily, just add a little more ground almonds.
- In a separate bowl, combine all apple mixture ingredients together.
- In a baking pan or individual dishes, layer crumble, apples, and crumble (you'll need more crumble for individual desserts). Bake for 45 minutes.
This post was sponsored in part by Nuts Galore/Golden Fluff.
Check out this heaven Pesach chocolate cake!
Love those mini dishes could u share where I can get them thx another great recipe
I found these at HomeGoods about 10 years ago! so no, can’t help you with that. But, I will tell you, that I tasted these and loved them!! your guests won’t care what you serve them in! any ramekin or disposable pan will do. Super delish!
Do you think this can be frozen ahead of time?
Yes you can easily freeze it.
Made them this year for Pesach!
Made them in individual larger size cupcake papers
was great as a side!
This came out so delicious
I used hazelnuts instead of almonds, and it worked out great. I subbed cinnamon for the vanilla, as we don’t use vanilla on pesach.
I didn’t put crumbs on bottom, and I first cooked the apples low and slow, adding the crumbs in at the end. It was *chefs kiss*
Thank you for another family favorite. The ramekins were actually scraped and licked clean.