Apple, Rhubarb and Sour Cherry Passover Cobbler |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
I meant to post this during Passover, but I could never find the time. Although Passover has ended it probably can still be made using the leftover ingredients you may have. Ingredients:
1 cup matzo meal |
1/2 cup potato starch |
1/2 cup packed passover brown sugar |
1/4 teaspoon salt |
1 dash ground cinnamon |
1/2 cup chilled butter or 1/2 cup dairy-free margarine, cut into small pieces |
2 tablespoons fresh orange juice |
5 cups sliced peeled mcintosh apples (about 1 3/4 lb) |
1 cup chopped frozen rhubarb, thawed |
2/3 cup sugar |
1/2 cup canned pitted and drained sour cherry |
1/4 cup fresh orange juice |
2 tablespoons potato starch |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray.
2. To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife.
3. Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Add 2 tbsp orange juice and stir until moist.
5. To prepare filling, combine all ingredients and toss gently.
6. Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture.
7. Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
8. Let stand 10 minutes before serving.
|
|