Passover Cobbler Food

PASSOVER FRUIT COBBLER

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.

PASSOVER COBBLER

Steps:

• Preheat oven to 350°F. Lightly oil a 9"x 9" baking pan.
• Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.
• Toss fruit in juice then add to pan and sprinkle with 2 tablespoons 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 cinnamon sugar.
• Bake until the topping is set and just golden, about 45 minutes. Serve warm.
• *Make sure all ingredients are labeled Kosher for Passover.

STONE FRUIT COBBLER

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.

APPLE, RHUBARB AND SOUR CHERRY PASSOVER COBBLER

Steps:

• Preheat oven to 350 degrees F. Coat an 11x7 inch baking dish with vegetable cooking spray.
• To prepare topping, spoon matzah meal into a dry measuring cup; level with a knife.
• Whisk together matzah meal, potato starch, brown sugar, salt, and cinnamon.
• Cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Add 2 tbsp orange juice and stir until moist.
• To prepare filling, combine all ingredients and toss gently.
• Press 1 1/2 cups matzah meal in the bottom of the prepared pan. Spoon fillingover crust and top evenly with mixture.
• Bake for 45 minutes or until filling is bubbly and crust is lightly browned.
• Let stand 10 minutes before serving.