Matzo Crisp with Pear, Apple and Cranberries

Ingredients

• 0.3 tsp allspice 
• 0.3 cup brown sugar 
• 0.5 tsp cinnamon 
• 12 oz cranberries fresh
• 15 servings whipped cream for serving, if desired (use a dairy free ice cream to keep this dessert pareve
• 0.3 cup t brown sugar dark packed
• 1.5 lbs gala apple diced cored peeled
• 8 tbsp butter unsalted chilled cut into 1-inch pieces
• 0.8 cup matzo meal 
• 3 tbsp minute tapioca 
• 0.3 tsp nutmeg 
• 1 tsp orange-flower water 
• 2 tbsp orange juice 
• 0.5 tsp orange zest 
• 1.5 lbs pears diced cored peeled
• 0.5 cup walnuts toasted chopped
• 0.3 tsp salt 
• 2 tbsp sugar 
• 1 tsp vanilla extract 
• 0.3 cup granulated sugar white

Equipment

• food processor
• bowl
• baking sheet
• oven
• mixing bowl
• blender
• baking pan

Directions

1. Preheat oven to 375 degrees. In a mixing bowl, toss together all filling ingredients and stir gently till combined.
2. Let the mixture stand for 15 minutes. Meanwhile, in a food processor, combine the first 7 topping ingredients - matzo meal, brown sugar, sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended.
3. Add nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms. Grease the baking dish with butter or nonstick cooking spray.
4. Pour filling mixture into your baking dish and spread it in an even layer.
5. Sprinkle the topping evenly over the top of the fruit filling.
6. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.
7. Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp topping is lightly browned.
8. Remove the crisp from the oven and allow to cool for at least 15 minutes before serving.
9. Serve the crisp warm topped with vanilla ice cream or crme frache, if desired.Store any leftover crisp in the refrigerator. Reheat before serving.Note: You could also make this for Passover, though it may be hard to find minute tapioca with a Passover kosher hechsher if you're strict about hechshers. Technically tapioca would be allowed on Passover, but minute tapioca that is certified for Passover can be hard to find.