Passover Fruit Crisp Recipes

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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

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 APPLE CRISP



PASSOVER APPLE CRISP image

Categories     Fruit     Passover     Kosher for Passover

Number Of Ingredients 11

Filling:
5 to 6 tart apples, peeled and sliced
1/2 cup raisins
1/2 cup sugar
1/2 teaspoon cinnamon
Juice of half a lemon
Topping:
1/2 cup sugar
1 cup matzoh meal
1 teaspoon cinnamon
1/2 cup vegetable oil

Steps:

  • Lightly grease a 9 x 12" glass baking pan and preheat the oven to 350. Combine the filling ingredients and pour into the prepared pan. Combine all the topping ingredients and mix until the mixture looks like coarse cornmeal. Sprinkle the mixture evenly over the filling. Bake for about 30 minutes or until the juice starts to bubble up through the topping. Bake it longer if softer apples are desired.

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