Passover Fruit Casserole Recipes

PASSOVER COBBLER

Passover Cobbler image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 large eggs
3/4 cup sugar
1/4 cup kosher for Passover vegetable oil
3/4 cup matzo meal
2 tablespoon potato starch
6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries
6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries
1/8 cup cinnamon sugar

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 CRISP

Passover Fruit Crisp image

Dried fruits, red wine, spices, nuts and matzo meal are the signatures that create a classic dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

2 bags (8 oz each) dried mixed fruit
2/3 cup sugar
2 cinnamon sticks
1 1/2 cups water
3/4 cup red wine or water
2/3 cup matzo cake meal
1/3 cup sugar
1/4 cup finely chopped almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoon butter or margarine, softened
Sweetened whipped cream, if desired

Steps:

In medium saucepan, heat fruit, 2/3 cup sugar, the cinnamon sticks, water and wine to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is tender. Remove cinnamon sticks; discard.
Heat oven to 400°F. In medium bowl, stir cake meal, 1/3 cup sugar, the almonds, cinnamon, ginger and nutmeg until well mixed. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Pour hot fruit mixture into ungreased 1 1/2-quart casserole. Sprinkle evenly with topping.
Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.

Nutrition Facts : Calories 370, Carbohydrate 73 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 52 g, TransFat 0 g

LINDA'S MACAROON FRUIT CASSEROLE

Linda's Macaroon Fruit Casserole image

This recipe is from the Phila. Jewish Exponent from Ethel Hoffman's Thanksgiving column. It can be used for Passover using kosher for passover macaroons and canned fruits.

Provided by mandabears

Categories Dessert

Time 1h25m

Yield 18-20 serving(s)

Number Of Ingredients 9

Ingredients

3 (29 ounce) cans sliced peaches, drained
3 (29 ounce) cans pears, drained and sliced
3 (20 ounce) cans pineapple chunks, drained
16 ounces frozen pitted cherries, thawed
16 ounces dried apricots
12 ounces macaroons
1/2 cup slivered almonds
5 tablespoons margarine, melted
1/2 cup brown sugar

Steps:

Preheat oven to 350 degrees.
Spray a 13 x 9 baking pan with cooking spray.
In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
Set aside.
Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
Spread 1/3 crumbs evenly over the bottom of the baking dish.
Top with 1/2 of the fruit.
Repeat layers ending with macaroon crumbs.
Scatter slivered almonds and brown sugar over the top.
Cover loosely with aluminum foil.
Bake for 30 minutes.
Remove from oven.
Drizzle melted margarine on top.
Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
Serve warm.

Nutrition Facts : Calories 415.1, Fat 7.8, SaturatedFat 3, Sodium 90.7, Carbohydrate 90.2, Fiber 10.2, Sugar 75.5, Protein 4.7