Passover Fruit Crisp With Coco Loconut Topping 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 CRISP

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.

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 APPLE CRISP (NON-GEBROKS, GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large baking dish with cooking spray.
• Combine apples, white sugar, 3 tablespoons potato starch, lemon juice, and 1 teaspoon cinnamon in a bowl. Pour apple mixture into the prepared dish.
• Mix 2 cups potato starch, brown sugar, margarine, and 1 teaspoon cinnamon together in a separate bowl until crumbly but moist. Sprinkle topping over the apple mixture.
• Bake in the preheated oven until golden brown on top, 40 to 50 minutes.

APPLE CRISP/CRUMBLE FOR PASSOVER AND ALL YEAR

Steps:

• Crumble:.
• Combine all ingridients until crumbs form. DO NOT OVERMIX. Add more potato starch if needed. Refrigerate for 1/2 hour.
• Filling:.
• Peel and thinly slice apples. (You can use a food processor or do it by hand.) Add remaining ingredients.
• Place 2/3 of crumbs on the bottom of 2 round 9 inch pans. Divide filling between both pans. Sprinkle remaining crumbs on top. Bake at 350 for 1 hour or until ready.