Strawberry Apple Macaroon Crumble

This is a wonderful recipe. Not too sweet and very beautiful when served. The topping has a delicious marzipan like taste. This serves well for more than 8 and leftovers are nice for breakfast.


6 to 8 servings


7 ounces almond paste (about 1 cup), crumbled
1 cup plus 1 tablespoon granulated (white) sugar
2 large egg whites
3/4 cup all-purpose flour
1/4 teaspoon salt
3 pounds tart apples such as Granny Smith, peeled, cored, and sliced
1 pound strawberries, rinsed, hulled, and sliced
2 tablespoons lemon juice
1 1/2 tablespoons cornstarch


Preheat oven to 350°F (177°C).

In the bowl of a food processor or a standing mixer, whirl or beat almond paste and 1 cup sugar until well blended. Whirl or beat in egg whites, flour, and salt until well incorporated (mixture will resemble very wet cookie dough).

In a large bowl, mix apples, strawberries, lemon juice, cornstarch, and remaining 1 tablespoon sugar. Spread fruit mixture level in a shallow 2 1/2 to 3 quart baking dish. Pat almond paste mixture evenly over fruit.

Bake for 40 to 45 minutes or until topping is browned and fruit bubbles. Let stand at least 10 minutes.

Additional Information

You can make the dessert up to 4 hours ahead; let stand at room temperature, then reheat in a 325°F (163°C) oven for 15 minutes before serving.

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