Passover Fruit Crisp 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 WITH COCO-LOCONUT TOPPING

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.