Passover Fruit Cobbler Recipes

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.

Steps:

• In medium saucepan, heat fruit, 2/3 cup sugar, the cinnamon sticks, water and wine to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is tender. Remove cinnamon sticks; discard.
• Heat oven to 400°F. In medium bowl, stir cake meal, 1/3 cup sugar, the almonds, cinnamon, ginger and nutmeg until well mixed. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Pour hot fruit mixture into ungreased 1 1/2-quart casserole. Sprinkle evenly with topping.
• Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.

Steps:

• Preheat a grill.
• Combine flour, oatmeal, sugar, and butter in a large bowl; mix until well combined. Place 3/4 of mixture along the bottom of a Dutch oven. Spread fruit over top, then sprinkle with the rest of the oatmeal mixture. Place on rack of hot grill; 1/3 of the charcoal must be on top and 2/3 of the charcoal must be on the bottom. The key to cooking it is not to open the Dutch oven until you have smelled the cobbler for 10 minutes. Every time you open the Dutch oven you lose the heat. Serve warm.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.
• Toss mango with 1/8 cup sugar and lemon juice in a bowl.
• Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.
• Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.
• Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.
• Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.
• Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.