Why is this night different from all other nights?
On this night, we must ask ourselves why on Earth we bought so much darned matzo meal.
Don’t tell me I’m alone here. Year after year, as Passover draws nearer, I have an inexplicable fear of running out of matzo meal. Surely, THAT will be the one thing that the stores run out of right in the moment of need. Not toilet paper, not water, but matzo meal. It’s even more incomprehensible because I don’t even like the stuff. Truth be told, I hate matzo! Made into balls or drowned in toffee is the only way I’ll accept it. Otherwise… What the heck do you do with all this dry, flavorless sawdust?
You turn it into a fruit crumble topping, that’s what! Thanks to the magic of nature’s candy, there’s plenty of rich, sweet flavor in the filling to make up for any of matzo’s shortcomings. Bolstered by the warmth of ground cinnamon and dark brown sugar, it turns into a crisp, downright buttery struesel to cap off the tender berry jumble. Served warm with perhaps a scoop of ice cream melting luxuriously into all the crevasses, or a soft dollop of whipped coconut cream melding into each layer, there are few desserts more comforting.
You’d never even know that this formula included the plague of my pantry, that ever-present matzo meal, perpetually purchased in bulk for no good reason. At least, now it has a good purpose, even beyond the Passover Seder. For both its crowd-pleasing taste and effortless assembly, this dessert is a definite keeper.
- 2 Cups Frozen Strawberries, Thawed
- 1 Cup Frozen Raspberries, Thawed
- 1 Cup Frozen Pomegranate Arils, Thawed
- 1/4 Cup Granulated Sugar
- 1 1/2 Tablespoons Potato Starch
- 1 Teaspoon Lemon Zest
- 1 Cup Matzo Meal
- 1/2 Cup Cooked Quinoa
- 1/2 Cup Dark Brown Sugar, Firmly Packed
- 1/4 Cup Sliced Almonds
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Salt
- 1/4 Cup Coconut Oil, Melted
- Preheat your oven to 350 degrees.
- In a medium bowl, gently toss together the strawberries, raspberries, pomegranate arils, sugar, potato starch, and lemon zest. Transfer to a 9-inch round pie plate and set aside.
- To make the crumble, place the matzo meal, cooked quinoa, brown sugar, sliced almonds, cinnamon, and salt in a medium bowl. Stir to combine. Drizzle the melted coconut oil all over, and lightly mix to incorporate. The topping should be fairly dry, but moist enough to form small clumps.
- Sprinkle the topping all over the fruit filling. It should cover generously, so don't be afraid to really pile it on.
- Bake for 30 - 35 minutes, until the top is golden and the berries are bubbling up around the edges. Serve warm.
Feel free to use a combination of any of your favorite fruit! Use fresh if you've got it, too. Just make sure you have 4 cups in all.
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Amount Per Serving: Calories: 330Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 73mgCarbohydrates: 58gFiber: 5gSugar: 24gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.