Passover Fruit Crisp with Coco-Loconut Topping
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 641
- Total Fat
- 45
- Saturated Fat
- 28
- Carbohydrates
- 60
- Dietary Fiber
- 10
- Sugar
- 38
- Protein
- 8
- Cholesterol
- 33
- Sodium
- 23
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
For the Topping:
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
Coco-Loconut Topping:
2 to 3 cans coconut milk, chilled in refrigerator overnight
3 to 5 teaspoons sugar
1 teaspoon vanilla
Directions
- 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.
Coco-Loconut Topping:
- 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.
Cook’s Note
*Chef notes it is possible to add one box of blender liquefied raspberries for a pink coco-loconut taste treat, blueberries for a lavender coco-loconut taste treat.