Fruit filled crumble thickened with almond flour.
Strawberry Apple Macaroon Crumble
Tarts, Pastries And Puddings
1/2 pound (8 ounces) Mandelin Premium Almond Paste, crumbled
1 cup plus 1 tablespoon sugar
2 large egg whites
1/2 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 Mandelin Blanched Almond Flour
In a bowl of a food processor or 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, almond flour, 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 in a 350° oven until topping is browned and fruit bubbles, 40 to 45 minutes. Let stand for at least 10 minutes.