Passover Fruit Crisp 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 28, 2012

Use any favorite combination of berries for this light, sweet dessert, depending on what's available at the market. It can be served plain or with a whipped topping.

You'll need medium-size (10-ounce) ramekins for this recipe. If you're not making this for Passover, unsalted butter can be used instead of the margarine.

Make Ahead: The crisps can be baked and refrigerated up to 3 days in advance. Allow to come to room temperature or reheat before serving.

Servings: 8 - 10
  • For the filling
  • 1 pound large strawberries, hulled and cut in half
  • 1 pound fresh blackberries
  • 6 ounces fresh raspberries
  • 6 ounces fresh blueberries
  • 2 ripe Bartlett pears, peeled, cored and cut into 1/4-inch dice
  • 1 teaspoon freshly squeezed lemon juice (from 1 lemon)
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar (C&H pure cane sugar is kosher for Passover)
  • For the topping
  • 1 cup matzoh farfel
  • 1 cup matzoh cake meal
  • 1/2 cup slivered almonds
  • 1/2 cup plus 2 tablespoons Passover brown sugar or Passover confectioners' sugar
  • 1 tablespoon maple syrup
  • Freshly squeezed from 1/2 lemon (1 tablespoon)
  • 8 tablespoons kosher for Passover margarine, chilled, cut into 1/2-inch slices


For the filling: Preheat the oven to 350 degrees. Arrange eight or 10 (10-ounce) ramekins on a rimmed baking sheet.

Combine the strawberries, blackberries, raspberries, blueberries and pears in a large bowl. Add the lemon juice, cinnamon and sugar, and gently stir to combine. Divide the filling evenly among the ramekins.

For the topping: Combine the matzoh farfel, matzoh cake meal, almonds, sugar, syrup and lemon juice in a medium bowl. Add the margarine; use your fingertips or two knives to blend it in until the topping is chunky and the margarine or butter pieces are smaller than peas. Evenly divide the topping among the ramekins. Bake for about 25 minutes, until the topping looks golden and crisp and the fruit filling is bubbling at the edges.

Serve warm or at room temperature; or cool, cover and refrigerate for up to 3 days.

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Recipe Source

Adapted from California cooking instructor Linda Capeloto Sendowski.

Tested by Jane Touzalin.

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