Apple, Rhubarb and Sour Cherry Passover Cobbler

Submitted by Studentchef

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 10

ingredients

• Topping

• 236.59 ml matzo meal
• 118.29 ml potato starch
• 118.29 ml packed passover brown sugar
• 1.23 ml salt
• 0.25 ml ground cinnamon
• 118.29 ml chilled butter or 118.29 ml dairy-free margarine, cut into small pieces
• 29.58 ml fresh orange juice

• Filling

• 1182.95 ml sliced peeled mcintosh apples (about 1 3/4 lb)
• 236.59 ml chopped frozen rhubarb, thawed
• 157.80 ml sugar
• 118.29 ml canned pitted and drained sour cherry
• 59.14 ml fresh orange juice
• 29.58 ml potato starch
• 2.46 ml 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.