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Apr 12, 2014 08:39 PM

Any suggestions for fruit crisp/crumble topping?

My family is very fond of things like apple crisp. I make these all year round, varying the fruit with the season - pear, peach, banana, etc.

I generally use various combinations of flour, brown sugar, oatmeal, and margarine.

Obviously I'd skip the oatmeal. Do you think this would work with matzoh cake meal instead of flour? Same proportions?

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  1. Why not consider adding nuts like almonds, pecans or walnuts and dried fruits such as chopped apricots, dates, etc. to the toppings? Yes, I would use matzoh meal in the same amounts as the flour component.

    Other things to mix with your crisp could be Gluten Free Rice Krispies, Chex cereals ( corn, rice, honey nut or cinnamon only; roughly crumbled) or Nature's Path Whole Grain Brown Crispy Rice. Also, you could crumble up some meringue cookies to add to your crisp for texture and flavor

    1 Reply
    1. re: Cherylptw

      Thanks a lot for the suggestions, but we don't eat any of those cereals Passover so they wouldn't help me. I'll consider some ground nuts, though.

      I'm afraid that dried fruit would change the texture of the toppings, especially as they bake.

      What I'm shooting for is making it as close as possible to the original, non-Passover version.

    2. I have made a cake for Pesach called a Raisin Streusel Cake. The streusel was made up of:
      ¼ cup oil
      1/3 cup dark brown sugar
      2½ tsp. mix of "sweet" spices (I use ginger, nutmeg, & allspice)
      2½ tsp. ground cinnamon
      ½ cup matzo cake meal
      Mix ¼ cup oil, sugar, and spices in medium bowl. Gradually add matzo meal and mix until crumbly.

      Maybe this would work for your purpose.

      1. I like almond meal and some sugar for topping.

        1. I've made a crumbly nut topping for apple crisp.
          Can find the recipe if you want...

          1. I'd try using matzo farfel, as you'd have bigger chunks than the matzo meal and it would be more like the non-passover/oat version.