Wow, Passover happened again. That seemed really fast…anyone else think so? I wasn’t ready at all, in fact I grabbed what must have been the last box of matzoh in the entire grocery store. Whenever I am running late like that, I know that it means my blog post won’t be up in a timely fashion. After all, it is now Saturday afternoon and if anyone is going to a Seder tonight you will (probably) already have your dish picked out. That’s ok though, because I think you will still want to make this to share with a special someone later in the week!
When it comes to Passover desserts, the repertoire can look a little familiar. After all, how much baking can you do with no leaven to work with? It will hold out that the Mock Chestnut Torte I made last year is still one of my Passover secret weapons (I have one in the oven now for the Seder I’m going to tonight). However, that isn’t always what you feeling like. After all, we’ve had nice weather…maybe you are craving some fruit!
I got this recipe from the Washington Post and it was really satisfying to mix up all the delicious berries and have them come out bubbling and hot. You can see from my photo that my husband approved…he dug in before I could even snap a picture!
I am still tweaking the crumble part, it didn’t get as crispy as I wanted it to. I think next time it will be about making sure there is plenty of brown sugar in there and that the butter really gets broken up so it has a chance to ooze over everything else. However, if yours turns out a bit dry then just make sure you mix it into the fruit before taking the first bite…that will fix it!
The other awesome thing about this dish is that it can be made up to three days in advance and kept in the fridge. You’ll definitely want to find individual sized ramekins, this is a juicy dish and spooning it out wouldn’t go so well. I used some I had, but also bought disposable little loaf pans so that it could travel more easily. You can get about 8-10 servings out of this depending on the size of the dish you use. Enjoy!
From the Washington Post
1 pound strawberries (cut in half or quarters depending on the size)
1 pound blackberries
6 ounces raspberries
6 ounces blueberries
2 Bartlett Pears (or another firm pear if you can’t find Bartlett) cut into 1/4 inch pieces
1/2 teaspoon cinnamon
1 cup sugar
1 cup of farfel…or just crush up one cup of matzoh because essentially it is the same thing
1 cup matzoh cake meal (you can find this in the Kosher section of the grocery store)
1/2 cup sliced almonds
1 tablespoon Maple Syrup
1/2 cup + 2 tablespoons brown sugar
8 tablespoons of butter, chilled and cut into 1/4 inch chunks
2 Large bowls
Cutting board and knife
Measuring cups and spoons
8-10 small baking dishes (7-10 ounce ramekins or mini loaf pans work well)
1. Preheat the oven to 350 degrees and set out all of the baking dishes you are going to be using.
3. Pour the 1 cup of sugar, 1/2 teaspoon of cinnamon and the juice from one lemon on top of the fruit and gently stir it until all of the fruit is well coated. This is when things start to get juicy so be ready for it! Divide the fruit evenly among all of the baking dishes that you are using.
4. In another bowl, combine the 1 cup of farfel, 1 cup of matzoh cake meal, 1/2 cup sliced almonds, 1 tablespoon maple syrup, 1/2 cup + 2 tablespoon brown sugar and juice from 1/2 of a lemon (sorry that you are left with a random half a lemon…).
5. Put your butter chunks into this mixture and crumble it until the butter is no bigger then a pea and everything is evenly distributed. You can use two knives for this, but it is MUCH easier to just dig in with your hands!
6. Sprinkle this topping evenly among all of the dishes of fruit then stick them in the oven. Start checking the fruit crisp at 25 minutes, but it could take longer. What you are looking for (ideally) is a nice golden brown crust and the fruit to be bubbling around the edges.
Don’t worry if your crust doesn’t get as crispy as you sometimes see, you can just mix it in or try topping with a little more brown sugar and sticking it back in the oven for a few minutes!
This can be served warm or at room temperature and kept in the fridge for up to three days. I say it counts as either dessert or breakfast…don’t you?