Vegan Passover Pineapple Crumble

Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple, pears, and apples to round out the Passover meal. Serve it warm with a dollop of nondairy ice cream if you'd like to dress it up, and don't be surprised if it becomes a requested repeat every year once your family tries it.

Photos by Evan Atlas.

Key Ingredients & Substitutions

• Pineapple. Fresh is best if you have the patience to core and cube it, but well-drained canned pineapple chunks work fine and save time — just pat them dry so the filling isn't watery.
• Pears and apples. The combination adds more textural variety than pineapple alone; firmer varieties like Bosc pears and Granny Smith apples hold their shape best during baking.
• Matzo meal. Stands in for flour in the crumble topping, giving it a slightly coarser, nuttier texture than a traditional oat or flour crumble — this is what makes the dish Passover-friendly.
• Margarine or oil. Cut into the matzo meal and sugar to form the crumble; a vegan stick margarine gives the closest texture to a classic buttery crumble, though a neutral oil works in a pinch.
• Sugar. Sweetens both the fruit filling and the crumble topping — brown sugar in the topping adds a deeper, more caramel-like flavor if your Passover observance allows it.

Variations

• Add warm spices. A pinch of cinnamon or nutmeg in the fruit filling plays well with the pears and apples.
• Swap the fruit. Peaches or plums can stand in for the pineapple when they're in season and Passover falls later in spring.
• Add nuts. Chopped walnuts or pecans mixed into the crumble topping add crunch and richness.
• Make it citrusy. A little orange or lemon zest in the fruit filling brightens the whole dish.
• Make individual portions. Divide the filling and topping among ramekins for a more elegant presentation at a seder.

Tips for the Best Pineapple Crumble

• Cut the fruit evenly. Uniform pieces cook at the same rate, so the pears and apples don't turn to mush while the pineapple is still firm.
• Don't overwork the topping. Cut the margarine or oil into the matzo meal just until it looks like coarse crumbs — overmixing makes for a denser, less crumbly topping.
• Let it rest before serving. A few minutes out of the oven lets the filling set slightly, so it doesn't run when scooped.
• Serve it warm. This crumble is best fresh from the oven, ideally with a scoop of nondairy vanilla ice cream melting into the fruit.
• Watch the topping toward the end of baking. Matzo meal can brown faster than oats, so check a few minutes early to avoid over-darkening.

Make Ahead & Storage

This crumble can be assembled up to a day ahead and refrigerated unbaked — add a few extra minutes to the baking time if going in cold from the fridge. Leftovers keep for about 3 days and reheat well in a low oven, which helps the topping stay crisper than a microwave would.

How to Serve

Serve warm as the finale to a Passover seder, with or without nondairy ice cream. It travels well to a potluck seder too, since it reheats nicely in a low oven.

Recipe

Vegan Passover Pineapple Crumble

5 from 4 votes

Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple and pears or apples to round out the Passover meal.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

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Ingredients

• 1 20 oz can unsweetened pineapple tidbits, drained (or 1 ½ to 2 cups fresh pineapple, finely chopped)
• 2 medium pears or apples peeled, cored, and finely diced
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• pinch of nutmeg

Crumb topping!

• 2 tablespoon vegan buttery spread such as Earth Balance
• ½ cup matzo meal
• ⅓ cup walnuts finely ground
• ¼ cup natural granulated sugar
• ½ teaspoon cinnamon

To serve!

• vanilla nondairy ice cream optional

US Customary - Metric

Instructions

• Preheat the oven to 350°F.
• Combine the first 5 ingredients in a mixing bowl, then pat into a 9-inch square baking pan.
• Melt the buttery spread in a skillet, then remove from the heat. Stir in the remaining topping ingredients until everything is evenly coated.
• Remove from the heat and pour over crust in the baking pan. Sprinkle the crumble topping evenly over the top of the pineapple mixture.
• Bake for 25 to 30 minutes, or until the crumb topping is lightly golden. Serve warm on its own or with nondairy ice cream.

Nutrition (Estimate per Serving)

Calories: 139kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 23mgPotassium: 86mgFiber: 2gSugar: 11gVitamin A: 147IUVitamin C: 2mgCalcium: 13mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

• Find more at VegKitchen's Passover: Ashkenazic-Style Seder page.
• Find more ways to make Special Occasions and Entertaining easier and healthier.