Best 4 Passover Cobbler Recipes
Passover is a time of celebration and reflection, and what better way to mark the occasion than with a delicious and festive cobbler? With its sweet and tangy filling and crispy crust, a cobbler is a perfect dessert for any Passover gathering. Whether you are looking for a classic fruit cobbler or something a little more unique, there are plenty of recipes out there to choose from.
Check out the recipes below so you can choose the best recipe for yourself!
PASSOVER COBBLER
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan. Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.
- Put all the fruit in the pan and sprinkle with most 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 sugar.
- Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.
PASSOVER FRUIT COBBLER
Make and share this Passover Fruit Cobbler recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 268.9, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 106, Carbohydrate 56, Fiber 2.8, Sugar 33.4, Protein 2.2
PASSOVER FRUIT COBBLER
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan. Serve hot, warm or at room temperature. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy Read more at: http://www.foodnetwork.com/recipes/passover-cobbler-recipe.html?oc=linkback
- Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well. Put all the fruit in the pan and sprinkle with most 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 sugar.
APPLE, RHUBARB AND SOUR CHERRY PASSOVER COBBLER
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.
Provided by Studentchef
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 297.9, Fat 9.6, SaturatedFat 5.9, Cholesterol 24.4, Sodium 137.8, Carbohydrate 53, Fiber 2.9, Sugar 32.4, Protein 2.2
Baking with Matzo Unleavished Flour
- Matzo unleavished Flour is ground from unleavished and hard matzo crackers, perfect for Passover desserts and Zepoles.
- It has a gritty texture and a sweet, nutty taste with an off-white or light creamy color.
- When used alone in dessert requires a lot of binding agents like eggs so it doesn’t fall apart.
- Can be mixed with other flours to add texture and a unique taste.
- Blending matzo with all purpose GF is the best way to use this non-absorbant, coarse, and gritty texture.
- Be sure to not overwork the batter to prevent becoming too tough or chewy.
- Adding more liquid than usually required by other flours.
- Be careful not to overbake so that the baked goods can be too dry.
- Overly worked batter results in a tough cobbler.
Conclusion
- Strawberry and blueberry toppings can be replaced with other seasonal berries of your choice.
- Top can be made ahead of time and refrigerate, cover and rehydrate before using.
- Cooks well in a regular or countertop convection toaster ovens.
- Can be baked in cast iron skillet or 8 X 8 glass or metal pan, adjusting the cooking time.
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