- Passover Pineapple and Pear Crumble
Passover Pineapple and Pear Crumble
Crumble is always a family favourite and to recreate it so that it is Pesach friendly is an added bonus. I have also made it nut free to help those intolerant of nuts - especially challenging at this time of year. Matzah meal makes a perfect topping and I have flavoured it with coconut; an ingredient readily available at Pesach time. I like to serve it with ice cream or cream.
Crumbles became popular in Britain during the 2nd World War when rationing made pastry a challenge.
Note: instead of white sugar, a mixture of brown sugar and vanilla sugar may be added to the pineapple. Light brown sugar can replace the white sugar in the crumble topping.
Please ensure all ingredients are suitable before purchasing them.
- 1 large pineapple, peeled, cored and roughly chopped
- 3 medium pears, peeled, cored and finely diced
- 1 tbsp cinnamon, for the topping, plus 1 tsp for the filling
- 100g margarine
- 250g medium matzo meal
- 50g dessicated coconut
- 75g sugar, for the crumble, plus 2 tbsp (optional) for the filling
Total time required
- Preparation time:
- Cooking time:
Preheat the oven to 180°C/Gas Mark 4.
- Prepare the fruit and stir in the cinnamon and transfer into a large ovenware dish. Only add the sugar if you have a particularly sweet tooth and the pineapple requires some extra sweetness.
- Mix together the crumble ingredients and sprinkle evenly over the top of the fruit.
- Bake for 30 minutes in the preheated oven or until the crumb topping is slightly golden.
Recipe published with permission from Denise Phillips.