Apple, Rhubarb, and Sour Cherry Passover Cobbler |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Potato starch is sometimes called potato flour. This sweet-tart cobbler is a refreshing change from traditional Passover desserts of chocolate, nuts, and sponge cakes. Ingredients:
1 cup unsalted matzo meal |
1/2 cup potato starch |
1/2 cup packed brown sugar |
1/4 teaspoon salt |
dash of ground cinnamon |
1/2 cup chilled butter, cut into small pieces |
2 tablespoons fresh orange juice |
5 cups sliced peeled mcintosh apples (about 1 3/4 pounds) |
1 cup chopped frozen rhubarb, thawed |
2/3 cup sugar |
1/2 cup canned pitted sour cherries, drained |
1/4 cup fresh orange juice |
2 tablespoons potato starch |
1/2 teaspoon ground cinnamon |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. To prepare topping, spoon the matzo meal into a dry measuring cup; level with a knife. Combine matzo meal and next 4 ingredients (matzo meal through dash of cinnamon), stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2 tablespoons orange juice; stir just until moist.
3. To prepare filling, combine apples and next 6 ingredients (apples through 1/2 teaspoon cinnamon); toss gently.
4. Press 1 1/2 cups matzo mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon filling over crust; top evenly with remaining matzo mixture. Bake at 350° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 10 minutes before serving.
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