Best Passover Fruit Crisp Recipes

PASSOVER FRUIT CRISP

Passover Fruit Crisp image

Dried fruits, red wine, spices, nuts and matzo meal are the signatures that create a classic dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

2 bags (8 oz each) dried mixed fruit
2/3 cup sugar
2 cinnamon sticks
1 1/2 cups water
3/4 cup red wine or water
2/3 cup matzo cake meal
1/3 cup sugar
1/4 cup finely chopped almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoon butter or margarine, softened
Sweetened whipped cream, if desired

Steps:

In medium saucepan, heat fruit, 2/3 cup sugar, the cinnamon sticks, water and wine to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is tender. Remove cinnamon sticks; discard.
Heat oven to 400°F. In medium bowl, stir cake meal, 1/3 cup sugar, the almonds, cinnamon, ginger and nutmeg until well mixed. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Pour hot fruit mixture into ungreased 1 1/2-quart casserole. Sprinkle evenly with topping.
Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.

Nutrition Facts : Calories 370, Carbohydrate 73 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 52 g, TransFat 0 g

PASSOVER FRUIT CRISP WITH COCO-LOCONUT TOPPING

Passover Fruit Crisp with Coco-Loconut Topping image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

3/4 cup matzo farfel
1/4 cup honey, heated in microwave 15 to 20 seconds
2 tablespoons sweet, unsalted butter, plus 1 stick (4 ounces)
1/2 cup matzo meal
1/2 cup ground almonds
2/3 cup packed brown sugar (dark or light)
1/4 teaspoon ground cinnamon, plus 1 to 2 teaspoons
1/4 teaspoon ground cloves
1-cup medium finely chopped walnuts
10 to 12 cups sliced fruit of choice-use favorite combo of peaches, nectarines, blueberries, blackberries, apples, rhubarb, cranberries, plums, and pears, cored and seeded
5 to 6 tablespoons potato starch
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
Coco-loconut Topping, recipe follows
2 to 3 cans coconut milk, chilled in refrigerator overnight
3 to 5 teaspoons sugar
1 teaspoon vanilla

Steps:

In a mixing bowl, toss farfel with heated honey. Melt 2 tablespoons of butter in frying pan, and add honey farfel mixture. Fry until browned.
Mix matzo meal, ground almonds, brown sugar, 1/4 teaspoon ground cinnamon, ground cloves, and remaining butter in a food processor and pulse until clumpy crumbs form. Stir in walnuts and farfel/honey mixture and set topping aside until needed. Can be made 1 to 2 days ahead, covered and refrigerated.
Preheat oven to 375 to 400 degrees F.
Combine sliced fruit, potato starch, sugar, vanilla extract, and ground ginger in a large bowl and toss to coat. Transfer mixture to 8 by 8 by 2 inch baking dish (glass or other). Fruit should be generously mounded as volume shrinks during baking. Sprinkle topping over fruit mixture until covered.
Bake until the crisp is bubbling in center, fruit is tender, and topping is golden brown, approximately 45 to 60 minutes. Let cool for 15 minutes.
Spoon warm crisp into individual bowls and top with coco-loconut topping. Garnish each portion with mint sprig.
Place a large bowl and whisk in freezer 15 minutes before beating topping. Open cans and carefully skim thick cream from the can. You can use a colander to drain liquid.
Remove frozen bowl, add all ingredients, and then begin whisking. Whisk until thickened, and able to thickly coat the back of a spoon. Refrigerate covered until needed.