Nut-Free Sweet Crumbs for Pesach

I had an amazing Pesach crumb recipe to top my fruit crisps and baked goods, but now I was being challenged to come up with nut-free sweet Pesach crumbs — and I totally nailed it!

One of the most common questions that I get asked every Pesach season is: Do you have a good crumb recipe? Years ago, I worked hard to develop one, testing it repeatedly to make sure it had the perfect consistency. I was thrilled with the results, and my very popular basic sweet crumb recipe can be found in My Pesach Kitchen cookbook. But that didn’t do it for everyone seeking a good Pesach crumb. You see, that recipe contains ground almonds, and I started getting requests for a nut-free version for those with nut allergies. 

I’m sure it must be challenging to avoid nuts on Pesach when they’re such a staple, so last year, I was determined to fill the need and create an amazing recipe for nut-free sweet Pesach crumbs. A lot of kosher for Pesach crumb recipes that I’ve seen over the years that don’t have nuts are made with crushed lady fingers — but I wanted to make real crumbs without loads of sugar and processed stuff. 

Here is the result, which really exceeded my expectations! I use it on top of fruit crisps, muffins, cakes, and even biscotti. I will make a double or even triple batch of this at the beginning of my Pesach cooking sessions, keep it in a container in the freezer, and take it out as needed. It’s absolutely delicious! 

If you’re looking for an incredible Pesach fruit crisp, here is one posted with a crumb that contains nuts. If you would rather a nut-free version, you can just swap the topping for these nut-free Pesach crumbs and the results will be awesome!

Nut-Free Sweet Pesach Crumbs

I had an amazing Pesach crumb recipe to top my fruit crisps and baked goods, but now I was challenged to come up with nut-free sweet Pesach crumbs — and I nailed it!

Print Recipe

Ingredients

• ½-¾ cup coconut flour
• 2 cups potato starch
• ½ cup oil
• ¾ cup sugar
• 1 tsp cinnamon

Instructions

• Place all ingredients in a bowl and mix gently with your fingers until it forms coarse crumbs.

Notes

*Coconut flour is VERY absorbent. That’s why you should start off with 1/2 cup of coconut flour and only add more if necessary. The more you mix it, the thicker it will get, so be patient before adding more.

 

I like to double the recipe and keep extra crumbs on hand for quicker baking. They freeze beautifully.

Recipe by Faigy Murray | https://mykitchenmystudio.com/nut-free-sweet-pesach-crumbs/