Fresh Fruit Passover Crisp

By Margi Lenga Kahn

Ingredients

4 pounds mixed fruit – whole berries (halved strawberries); peeled, cored and grated apples   and/or peeled, cored and diced pears

4 tsp. freshly squeezed lemon juice

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1/2 tsp. cinnamon

3/4 cup granulated sugar plus more, to taste

3 tbsp. potato starch

Topping:

1 cup whole wheat matzah farfel

1 cup matzah cake meal

1/2 tsp. ground cinnamon, plus 1/4 tsp. more for garnishing

1/2 cup confectioner’s sugar

1 tbsp. honey

1 tsp. finely grated lemon zest

1 tbsp. fresh lemon juice

8 tbsp. cold butter or margarine, cut into 1-inch pieces, plus more for oiling baking dish 

1/2 cup sliced almonds, plus more for garnishing

Ice cream, sorbet or whipped cream for serving (optional)

Directions:

Combine fruit in a large bowl and toss with lemon juice. In a small bowl, combine cinnamon, sugar and potato starch. Pour over fruit and toss gently to coat fruit. Taste, adding more sugar, as needed.

Oil or butter a 9×13-inch glass baking dish, or eight 1/2-cup ramekins. Preheat oven to 350 degrees.

Pour fruit into baking dish or divide evenly among ramekins. Set aside.

In a medium bowl, stir together farfel, cake meal, 1/2 tsp. cinnamon, confectioner’s sugar, honey, lemon zest and lemon juice. Scatter butter pieces over this mixture and, using the tips of your fingers, squeeze the butter into the dry mixture until it becomes crumbly. 

Evenly crumble topping mixture over fruit mixture.  Sprinkle top evenly with sliced almonds and the remaining 1/4 tsp. cinnamon. Place in preheated oven and bake for 25-30 minutes, or until fruit mixture is bubbling and topping is golden brown.

Serve warm or cold with a scoop of ice cream or a dollop of sweetened whipped cream. Garnish with additional toasted sliced almonds. (Crisp can be made a day in advance and kept in the refrigerator.

Makes 8-10 servings.