1 hr 5 mins
I meant to post this during Passover, but I could never find the time. This was posted in the Canadian Jewish News. Although Passover has ended it probably can still be made using the leftover ingredients you may have.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray.
- 2To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife.
- 3Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon.
- 4Cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Add 2 tbsp orange juice and stir until moist.
- 5To prepare filling, combine all ingredients and toss gently.
- 6Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture.
- 7Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
- 8Let stand 10 minutes before serving.
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Nutritional Facts for Apple, Rhubarb and Sour Cherry Passover Cobbler
Serving Size: 1 (150 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 297.9
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 5.9 g
- Cholesterol 24.4 mg
- Sodium 137.7 mg
- Total Carbohydrate 52.9 g
- Dietary Fiber 2.8 g
- Sugars 32.3 g
- Protein 2.2 g