Pineapple Crumble
Submitted by Deirdre
Pineapple crumble with fresh pear and crushed pineapple filling under a matzo meal, walnut, and brown sugar crumb topping. A Passover-friendly, dairy-free dessert with real fruit sweetness.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
60 minThis crumble swaps the usual flour-based topping for matzo meal, making it a natural fit for Passover tables, though its appeal doesn’t stop there. The filling is crushed pineapple and fresh diced pear, scented with vanilla, cinnamon, and a dash of nutmeg. No added sugar in the filling. The sweetness comes from the fruit itself.
The crumble topping is matzo meal, ground walnuts, brown sugar, and cinnamon tossed in melted margarine until everything is coated, then scattered over the fruit and baked until the top is golden and the fruit is bubbling at the edges.
Dairy-free. Simple fruit forward. A Passover dessert that doesn’t taste like a compromise.
Kitchen Tips
- Drain the crushed pineapple well before mixing it into the filling. Too much liquid makes the crumble topping go soggy.
- Pat the fruit filling firmly into the pan before adding the topping so it bakes as a cohesive layer.
- Ground walnuts (rather than chopped) blend into the crumble better and give it a finer, sandier texture.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine filling ingredients in a mixing bowl and pat into a 9-inch square baking pan.
Melt margarine in a skillet and remove from heat.
Stir in the remaining topping ingredients until evenly coated with the margarine.
Sprinkle evenly over the top of the pineapple mixture.
Bake 25 to 30 minutes.
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