Matzo Crisp with Pear, Apple and Cranberries
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
15 servings
-
Calories
235 kcal
-
Course
Dessert
-
Cuisine
Middle Eastern
Matzo Crisp with Pear, Apple and Cranberries
Report
A simple and divine holiday dessert made with matzo meal, autumn fruits and spices. Kosher and perfect for Hanukkah, Thanksgiving, Sukkot.
Share:
Ingredients
Filing Ingredients
- 1 1/2 pounds pear peeled, cored and diced
- 1 1/2 pounds apple Gala, peeled, cored and diced
- 12 ounces cranberries 1 bag, fresh or frozen
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 3 tablespoons minute tapioca
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1 teaspoon orange blossom water (optional)
Topping Ingredients
- 3/4 cup matzo meal brand Manischewitz
- 1/4 cup dark brown sugar packed
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup pecan chopped, toasted, or almonds or walnuts
- 8 tbsp unsalted butter use margarine to make vegan, chilled, cut into 1-inch pieces; or non-hydrogenated margarine
- vanilla ice cream or crème fraîche for serving, if desired (dairy-free ice cream can be used
Instructions
- Preheat oven to 375 degrees. In a mixing bowl, toss together all filling ingredients and stir gently till combined. Let the mixture stand for 15 minutes.
- Meanwhile, in a food processor, combine the first 7 topping ingredients - matzo meal, brown sugar, sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended.
- Add nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms.
- Grease the baking dish with butter or nonstick cooking spray. Pour filling mixture into your baking dish and spread it in an even layer.
- Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp topping is lightly browned.
- Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crème fraîche, if desired.Store any leftover crisp in the refrigerator. Reheat before serving.
Notes
- You will also need: 9 x 13 baking dish, mixing bowl, food processor or pastry blender, non-stick cooking spray, cookie sheet
- You could also make this for Passover, though it may be hard to find minute tapioca with a Passover kosher hechsher if you're strict about hechshers. Technically tapioca would be allowed on Passover, but minute tapioca that is certified for Passover can be hard to find.
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
39g
(13%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
43mg
(2%)
Potassium
159mg
(3%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
245IU
(5%)
Vitamin C
8.3mg
(9%)
Calcium
22mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 43mg | 2% |
| Potassium | 159mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 22mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
Other Recipes
You'll Also Love
