Strawberry-Apple or Rhubarb Macaroon Crumble
7 oz almond paste (about 1 cup) crumbled
1 cup sugar
2 large egg whites
½ cup matzoh cake meal
¼ tsp. salt
3 lbs tart apples peeled, cored, sliced & sprinkled with lemon OR equal amt of rhubarb thin-sliced & blanched
1 lb strawberries, rinsed, hulled, sliced
1 ½ tbsp potato starch (or other starch or matzoh cake meal)
1 Tbsp sugar (or more as you like it)
• In food processor, whirl almond paste & sugar. Add egg whites, cake meal, and salt. Process until mixture resembles wet cookie dough.
• Toss fruit ingredients in large bowl. Obviously you can combine any equivalent quantity of rhubarb, strawberries, and apples as desired.
• Spread fruit mixture in shallow 2 ½ to 3 qt. baking pan, greased. Pat topping over fruit.
Bake at 350 degrees until topping browns, 40 to 45 minutes. Allow to stand before serving.