Mixed Berry Matzo Crumble (WFPB)by Hannah Kaminsky
Thanks to the magic of nature's candy, there's plenty of rich, sweet flavor in the filling to make up for any of matzah's shortcomings. Bolstered by the warmth of ground cinnamon and dark brown sugar, it turns into a crisp, downright buttery streusel to cap off the tender berry jumble. Served warm with perhaps a scoop of ice cream melting luxuriously into all the cevasses, or a soft dollop of whipped coconut cream melding into each layer, there are few desserts more comforting.
2 cups frozen strawberries, thawed
1 cup frozen raspberries, thawed
1 cup frozen pomegranate arils, thawed
¼ cup granulated sugar
1 + ½ tablespoons potato starch
1 teaspoon lemon zest
1 cup matzah meal
½ cup cooked quinoa
½ cup dark brown sugar, firmly packed
¼ cup sliced almonds
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup coconut oil, melted
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- 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.