Passover Fruit Crisp

Dried fruits, red wine, spices, nuts and matzo meal are the signatures that create a classic dessert.

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Prep Time 25 min
Total Time 45 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Enjoy dessert for breakfast by layering this yummy fruit crisp with low-fat vanilla yogurt in a parfait glass.

Any dried fruit can be substituted for the mixed fruit.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 45mg; 45%;
Total Carbohydrate: 73g; 73%
(Dietary Fiber 5g 5% Sugars 52g 52% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;