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.
STONE FRUIT COBBLER
To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.
Provided by Lillian Chou
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
- Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
- Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
- Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.
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 FRUIT COBBLER
Make and share this Passover Fruit Cobbler recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 268.9, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 106, Carbohydrate 56, Fiber 2.8, Sugar 33.4, Protein 2.2
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