Matzo Crisp with Pear, Apple and Cranberries
Matzo Crisp with Pear, Apple and Cranberries might be a good recipe to expand your dessert collection. For 100 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 11g of fat, and a total of 253 calories. This recipe serves 15. This recipe from The Shiksan in the Kitchen requires orange zest, pecans, cinnamon, and cranberries. It can be enjoyed any time, but it is especially good for Christmas. Several people made this recipe, and 326 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Users who liked this recipe also liked Apple Pear Crisp, Apple and Pear Crisp, and Apple Pear Crisp.
Servings: 15
Ingredients:
1/4 tsp allspice
1/3 cup brown sugar
1/2 tsp cinnamon
1 bag (12 oz) cranberries- fresh or frozen
Vanilla ice cream or crème fraîche for serving, if desired (use a dairy free ice cream to keep this dessert pareve)
1/4 cup packed dark brown sugar
1 1/2 lbs. Gala apples, peeled, cored and diced
8 tbsp chilled unsalted butter or non-hydrogenated margarine cut into 1-inch pieces
3/4 cup Manischewitz matzo meal
3 tbsp minute tapioca
1/4 tsp nutmeg
1 tsp orange blossom water (optional)
2 tbsp orange juice
1/2 tsp orange zest
1 1/2 lbs. pears, peeled, cored and diced
1/2 cup chopped toasted pecans, almonds or walnuts
1/4 tsp salt
2 tbsp sugar
1 tsp vanilla extract
1/3 cup white sugar
Equipment:
mixing bowl
oven
food processor
baking pan
blender
bowl
baking sheet
Cooking instruction summary:
Preheat oven to 375 degrees. In a mixing bowl, toss together all filling ingredients and stir gently till combined. Let the mixture stand for 15 minutes. Meanwhile, in a food processor, combine the first 7 topping ingredients - matzo meal, brown sugar, sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended. Add nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms. Grease the baking dish with butter or nonstick cooking spray. Pour filling mixture into your baking dish and spread it in an even layer. Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven. Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp topping is lightly browned.Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crme frache, if desired.Store any leftover crisp in the refrigerator. Reheat before serving.Note: You could also make this for Passover, though it may be hard to find minute tapioca with a Passover kosher hechsher if you're strict about hechshers. Technically tapioca would be allowed on Passover, but minute tapioca that is certified for Passover can be hard to find.
Step by step:
1. Preheat oven to 375 degrees. In a mixing bowl, toss together all filling ingredients and stir gently till combined.
2. Let the mixture stand for 15 minutes. Meanwhile, in a food processor, combine the first 7 topping ingredients - matzo meal, brown sugar, sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended.
3. Add nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms. Grease the baking dish with butter or nonstick cooking spray.
4. Pour filling mixture into your baking dish and spread it in an even layer. Sprinkle the topping evenly over the top of the fruit filling.
5. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.
6. Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp topping is lightly browned.
7. Remove the crisp from the oven and allow to cool for at least 15 minutes before serving.
8. Serve the crisp warm topped with vanilla ice cream or crme frache, if desired.Store any leftover crisp in the refrigerator. Reheat before serving.Note: You could also make this for Passover, though it may be hard to find minute tapioca with a Passover kosher hechsher if you're strict about hechshers. Technically tapioca would be allowed on Passover, but minute tapioca that is certified for Passover can be hard to find.
Nutrition Information:
covered percent of daily need
