Denise says:
Crumble is always a family favourite and to re create it so that it is Pesach friendly is an added bonus. I have also made it nut free to help those intolerant of nuts - especially challenging at this of the year. Matzah meal makes a perfect topping and I have flavoured it with cinnamon and coconut; all ingredients readily available at Pesach time. I like to serve it with ice cream or cream.
Crumbles became popular in Britain during the 2nd World War when rationing made pastry a challenge.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 8
Ingredients:
1 large pineapple – peeled, cored and roughly chopped3 medium pears - peeled, cored, and finely diced
1 tablespoon vanilla sugar
1 teaspoon cinnamon
1 tablespoon brown sugar – optional
Crumble topping:
100g margarine
250g medium matzo meal
50g desiccated coconut
75g light brown sugar
1 tablespoon cinnamon
Method
1) Preheat the oven to 180 C 350F/ Gas mark 4.2)Prepare the fruit and stir in the vanilla extract and cinnamon and transfer into an large ovenware dish. Only add the brown sugar if you have a particularly sweet tooth and the pineapple requires some extra sweetness.
3)Mix together the crumble ingredients and sprinkle evenly over the top of the fruit.
4)Bake for 30 minutes in the pre heated oven or until the crumb topping is slightly golden.
To serve the stylish way: Dust the plate with a little cinnamon and coconut to enhance the final flavours. Serve with ice cream or thick cream or non dairy cream.