Sweet Charoset Crisp
Our Charoset Crisp is inspired by our one of our favorite items on the seder plate and our take on a classic dessert. Charoset is just asking to be made into a dessert! This recipe is sweet enough to make for a nice refined dessert but still appropriate to use on your seder plate. For this recipe you will need—
5-6 medium green apples, peeled and cubed
1 Cup Raisins
1 Bottle sweet red wine (Manischewitz or any Kosher red blend)
2 tsp cinnamon
1 tsp nutmeg
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup matzoh meal
3/4 cup chopped and lightly toasted walnuts
1 piece matzoh, roughy broken
3/4 cup vegan butter (we used Country Crock’s “plant butter”)
Chop and toast 3/4 cup walnuts in oven on foil lined baking sheet at 350 F until walnuts are lightly browned, approximately 5 minutes. Set aside to cool.
Peel and cube the apples and place them in a bowl. Combine with the raisins and wine and let soak for 30 minutes to 1 hour. Any kosher wine will do but the flavor of the wine is very present so if you can, gauge the end resulting sweetness on how the wine tastes on its own. The sweeter the wine, the sweeter the dessert!
As the apples and raisins are soaking you can prepare the crisp topping. Mix toasted walnuts with 3/4 cup matzoh meal in a medium sized bowl. Roughly break apart 1 piece of matzoh as well (this will add to the texture and look of the final product) and add to mix. Add 1/2 cup with sugar and 1/2 cup brown sugar, cinnamon and nutmeg. Melt 3/4 cup plant based butter and combine until mixture has a similar texture to wet sand.
Drain off all the liquid from the apple, raisin and wine mixture (the leftover wine makes for great sangria!) and mix in 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon and nutmeg. Pour the mixture into a 9 X 13 inch baking dish. Spread the crumble topping over the mixture making sure to cover all areas.
Bake at 350 F for 30-40 minutes or until the topping begins to brown. Let cool before serving.