Passover is just around the corner so some of my bloggy friends and I will…
A simple Passover dessert made with fresh or frozen berries, matzo meal and ground almonds. Top with yogurt, labneh or whipped cream for a treat.
Matzo Fruit Crumble
This Passover dessert couldn’t be easier. Inspired from a classic fruit crumble, instead of using flour, the topping is made with melted butter, matzo meal and almond.
The fruit is lightly sweet and topping is perfectly buttery and and crisp. Have fun with the fruit filling, though I love berries and the addition of citrus zest is an absolute must.
A Few Tips for any Crumble of Crisp
- Butter is your friend here and work it well into the crumble mixture.
- Have fun with different fruits such as strawberries, blueberries or even apples and pears. Just make sure they are all roughly the same size.
- If the top begins to get to browned while baking, tent with a layer of foil for the last few minutes.
Other Passover Favorites
Matzo Almond Fruit Crumble
- 6 matzo ground into course crumbs
- 1/4 cup matzo meal
- 2 tablespoon white sugar
- 2 tablespoon brown sugar
- 1 cup ground almonds
- 1 stick of unsalted butter melted
- 1 pound fresh or frozen fruit (such as blueberries and strawberries)
- 1 teaspoon almond extract
- 1/2 lemon zest and juice
- Pre-heat oven to 350 degrees Fahrenheit.
- In a bowl, mix together the crushed matzo, matzo meal, both sugars and ground almonds.
- Melt butter and add to matzo mixture. Toss with a fork or your fingertips to combine.
- Line a medium size baking dish with parchment paper and add 1/2 of the matzo mixture to the bottom. Press down and on the sides of the baking dish and set aside.
- In a food processor, add thawed fruit and pulse a few times until it is a "chunky" puree. Add fruit to a bowl along with lemon zest and juice and almond extract. Pour mixture on top of matzo mixture and then add the other half of the matzo mixture on top.
- Bake crumble for 35-40 minutes until fruit begin to bubble and topping is lightly golden brown.
- Once done, it will be very hot. Let cool slightly then serve with fresh berries and a dollop of Greek yogurt or whipped cream.
This post was originally published in March, 2013 and has since been updated with clearer directions and nutritional information.