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4.9 from 30 votes

Matzo Crisp with Pear, Apple and Cranberries

A simple and divine holiday dessert made with matzo meal, autumn fruits and spices. Kosher and perfect for Hanukkah, Thanksgiving, Sukkot.

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

Ingredients

Filing Ingredients
  • 1 1/2 pounds pears, peeled, cored and diced
  • 1 1/2 pounds Gala apples, peeled, cored and diced
  • 12 ounces cranberries- fresh or frozen (1 bag)
  • 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 Manischewitz Matzo Meal
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 cup chopped toasted pecans, almonds or walnuts
  • 8 tbsp chilled unsalted butter or non-hydrogenated margarine cut into 1-inch pieces (use margarine to make vegan)
  • Vanilla ice cream or crème fraîche for serving, if desired (use a dairy free ice cream to keep this dessert pareve)

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. Grease the baking dish with butter or nonstick cooking spray. Pour filling mixture into your baking dish and spread it in an even layer.
  5. 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.
  6. 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

Calories 235kcal (12%) Carbohydrates 39g (13%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 43mg (2%) Potassium 159mg (5%) 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

% 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.