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Recipe by Faigy Murray

Pesach Fruit Crisp

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Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts

On Pesach, we make batches and batches of fruit crisps. The light and fruity dish is a perfect side to a heavy meal. Or delicious with yogurt for breakfast. Or served warm with a scoop of ice cream for dessert… you get the idea. It’s extremely versatile and can be used in any way!

Ingredients

Crumbs

Fruit Filling

  • approximately 16 ounces strawberries (fresh or frozen)

  • 1/4 cup water

Directions

Prepare the Crumbs

1.

Place all the crumb ingredients in a bowl and mix gently with your fingers until you get a nice crumb. It’s that easy!

Notes:

– The oil content in almond flour varies from company to company. If you feel that your crumbs are very dry after mixing them for a while, you can add a little bit more oil; if you feel your crumbs are too wet, you can add some more almond flour and potato starch until you get desired consistency.

– I like to double the recipe and keep extra crumbs on hand for quicker baking. They freeze beautifully.

Prepare the Fruit Filling

1.

Peel and dice the apples and pears. Wash and slice the strawberries.

2.

Place the fruit and water in a saucepan and bring to a simmer, stirring every so often so it doesn’t stick to the bottom of the pan. The fruits will start to break down. Let simmer for a total of 20 minutes.

Notes:

Feel free to swap any of the fruits.

Assembly

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Spray a 9×13-inch pan or oven-to-table dish well using the Gefen Coconut Oil Cooking Spray. Place two-thirds of the crumbs into the pan and press into the bottom.

3.

Place the fruit mixture over. Crumble the rest of the crumbs on top.

4.

Bake for 45 minutes.

Notes:

Can also be made in individual ramekins, or the recipe can be halved and made in a square or round dish. Freezes beautifully.

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Pesach Fruit Crisp

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Abigail Bergman
Abigail Bergman
21 days ago

This is the best Pesach dessert I’ve ever had. I used ground almonds instead of almond flour and it was still really nice. Served it warm and most of my guests came back for seconds.