Apple and Almond Pudding for Pesach - [Gluten Free]

Recipe by by Evelyn Rose 
Mother and Daughter Jewish Cooking 

6 Granny Smith apples peeled, cored, and cut in 1/2-inch thick slices
1/4 cup sugar
1 rounded tablespoon apricot jam
1 tablespoon fresh lemon juice
3 tablespoons orange juice

 For the topping:
1 cup (2 sticks) soft butter or margarine
1 cup sugar
2 cups ground almonds or hazelnuts
4 large eggs
Grated zest of 1 lemon

Preheat the oven to 350°/180C. Put the sliced apples in a large saucepan with the sugar, apricot jam, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes.

Arrange the fruit mixture in a greased pan 10 to 11 inches long and 2 inches deep. Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.

Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with ice cream. Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.