🍏Apple-Tahini Crumble🍏 Looking for something other than honey cake to serve on your Rosh Hashanah table? We’ve got you! We’re thrilled to share this warming fall dessert recipe from our friend @shasarna second cookbook, Modern Jewish Comfort Food. INGREDIENTS For the fruit layer 7 or 8 medium apples, peeled, cored, and chopped into approximately 1-​inch pieces (around 6 cups of chopped apples) 1⁄3 c granulated sugar 1 tbsp cornstarch 1 tsp cinnamon, pumpkin pie spice, or Hawaij Coffee Spice Blend (recipe on our site) Juice of 1⁄2 lemon For the crumble topping 11⁄4 c unbleached all-​purpose flour 1⁄3 c packed light brown sugar 1⁄4 c granulated sugar 1⁄4 tsp salt 1⁄2 tsp ground cinnamon 1⁄3 c old-​fashioned rolled oats 6 tbsp unsalted butter, melted 1⁄4 c Seed + Mill Organic Tahini To serve Vanilla ice cream or fresh whipped cream Seed + Mill Halva, crumbled STEPS 1. Preheat the oven to 350°F. Grease a 9-​by-​11-​inch baking dish with cooking spray. Make the fruit layer: Combine the apples, granulated sugar, cornstarch, cinnamon, and lemon juice in a large bowl. 2. Make the crumble: In a separate bowl, combine all the crumble ingredients, using a wooden spoon, until evenly mixed but there are still clumps. 3. Pour the apple mixture in an even layer into the prepared baking dish. 4. Sprinkle the crumble topping evenly on top of the apples until they are almost entirely covered. Bake, uncovered, for 45 to 60 minutes, until the apple mixture is bubbling and the crumble is golden brown. If the crumbs seem to be getting too dark, you can cover the dish with foil. 5. Serve warm or at room temperature with vanilla ice cream or fresh whipped cream & an extra sprinkle of halva, if desired.