Passover Fruit Crisp

Prep Time:25 Mins | Total Time:45 Mins | Makes:8 servings

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

16 oz (500 g) dried mixed fruit

2/3 cup (150 mL) sugar

2 cinnamon sticks

1 1/2 cups (375 mL) water

3/4 cup (175 mL) red wine or water

2/3 cup (150 mL) matzo cake meal

1/3 cup (75 mL) sugar

1/4 cup (50 mL) finely chopped almonds

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) ground nutmeg

3 tbsp (45 mL) butter or margarine, softened

Sweetened whipped cream, if desired

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.
Heat oven to 400ºF. 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.
Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.

Variation : Enjoy dessert for breakfast by layering this yummy fruit crisp with low-fat vanilla yogurt in a parfait glass.Substitution : Any dried fruit can be substituted for the mixed fruit.