PASSOVER FRUIT CRISP
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
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
PASSOVER COBBLER
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
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 WITH COCO-LOCONUT TOPPING
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a mixing bowl, toss farfel with heated honey. Melt 2 tablespoons of butter in frying pan, and add honey farfel mixture. Fry until browned.
- Mix matzo meal, ground almonds, brown sugar, 1/4 teaspoon ground cinnamon, ground cloves, and remaining butter in a food processor and pulse until clumpy crumbs form. Stir in walnuts and farfel/honey mixture and set topping aside until needed. Can be made 1 to 2 days ahead, covered and refrigerated.
- Preheat oven to 375 to 400 degrees F.
- Combine sliced fruit, potato starch, sugar, vanilla extract, and ground ginger in a large bowl and toss to coat. Transfer mixture to 8 by 8 by 2 inch baking dish (glass or other). Fruit should be generously mounded as volume shrinks during baking. Sprinkle topping over fruit mixture until covered.
- Bake until the crisp is bubbling in center, fruit is tender, and topping is golden brown, approximately 45 to 60 minutes. Let cool for 15 minutes.
- Spoon warm crisp into individual bowls and top with coco-loconut topping. Garnish each portion with mint sprig.
- Place a large bowl and whisk in freezer 15 minutes before beating topping. Open cans and carefully skim thick cream from the can. You can use a colander to drain liquid.
- Remove frozen bowl, add all ingredients, and then begin whisking. Whisk until thickened, and able to thickly coat the back of a spoon. Refrigerate covered until needed.
PASSOVER APPLE CRISP
Categories Fruit Passover Kosher for Passover
Number Of Ingredients 11
Steps:
- Lightly grease a 9 x 12" glass baking pan and preheat the oven to 350. Combine the filling ingredients and pour into the prepared pan. Combine all the topping ingredients and mix until the mixture looks like coarse cornmeal. Sprinkle the mixture evenly over the filling. Bake for about 30 minutes or until the juice starts to bubble up through the topping. Bake it longer if softer apples are desired.
APPLE CRISP/CRUMBLE FOR PASSOVER AND ALL YEAR
I can never find good recipes for passover that taste like all year round- that is until I tried this.
Provided by Across the Ocean
Categories Dessert
Time 1h
Yield 2 9 inch pies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3488.3, Fat 116.2, SaturatedFat 18.3, Cholesterol 211.5, Sodium 352.8, Carbohydrate 603.3, Fiber 35.5, Sugar 295.6, Protein 32.7
PASSOVER APPLE CRISP (NON-GEBROKS, GLUTEN FREE)
A light and sweet dessert is always appreciated at the end of large holiday meals. Potato starch is used in place of flour in this recipe.
Provided by Chef4Six
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 56.9 g, Fat 5.2 g, Fiber 1.9 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 66.2 mg, Sugar 33.4 g
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