Passover Cobbler Recipes

PASSOVER COBBLER

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan. Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.
• Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.
• Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.

PASSOVER FRUIT COBBLER

Steps:

• Preheat oven to 350°.
• For the topping: Mix together the first 5 ingredients with a whisk.
• Cut in butter with a pastry blender until it resembles coarse meal.
• Stir in orange juice.
• For filling: Combine apples and the rest of the filling ingredients; toss gently.
• Spray a 11x7-inch baking dish.
• Spread 1 1/2 cups of topping on the bottom of the dish to form a crust and then spoon filling over crust.
• Top evenly with remaining topping.
• Bake for 45 minutes until bubbling and light brown.
• Let it stand 10 minutes before serving.

PASSOVER FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan. Serve hot, warm or at room temperature. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy Read more at: http://www.foodnetwork.com/recipes/passover-cobbler-recipe.html?oc=linkback
• Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well. Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.

APPLE, RHUBARB AND SOUR CHERRY PASSOVER COBBLER

Steps:

• Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray.
• To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife.
• Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon.
• Cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Add 2 tbsp orange juice and stir until moist.
• To prepare filling, combine all ingredients and toss gently.
• Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture.
• Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
• Let stand 10 minutes before serving.