Passover Fruit Crisp

 

2

bags (8 oz each) dried mixed fruit

2/3

cup sugar

2

cinnamon sticks

1 1/2

cups water

3/4

cup red wine or water

2/3

cup matzo cake meal

1/3

cup sugar

1/4

cup finely chopped almonds

1/2

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground nutmeg

3

tablespoon butter or margarine, softened

Sweetened whipped cream, if desired

• 1 In medium saucepan, heat fruit, 2/3 cup sugar, the cinnamon sticks, water and wine to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is tender. Remove cinnamon sticks; discard.
• 2 Heat oven to 400°F. In medium bowl, stir cake meal, 1/3 cup sugar, the almonds, cinnamon, ginger and nutmeg until well mixed. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Pour hot fruit mixture into ungreased 1 1/2-quart casserole. Sprinkle evenly with topping.
• 3 Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.