Passover Fruit Crisp with Coco-Loconut Topping

  • Yield : 8 to 10 servings
  • Prep Time : 20m
  • Ready In : 20m
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  • 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
  • 2 to 3 cans coconut milk, chilled in refrigerator overnight
  • 3 to 5 teaspoons sugar
  • 1 teaspoon vanilla


Step 1

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. 

Step 2

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. 

Step 3

Preheat oven to 375 to 400 degrees F. 

Step 4

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. 

Step 5

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. 

Step 6

Spoon warm crisp into individual bowls and top with coco-loconut topping. Garnish each portion with mint sprig.

Step 7

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. 

Step 8

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. 

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