Best Passover Fruit Crisp With Coco Loconut Topping Recipes
PASSOVER COBBLER
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CHAROSET
Steps:
- In a large bowl combine all of the ingredients. Serve.
PASSOVER FRUIT CRISP
Dried fruits, red wine, spices, nuts and matzo meal are the signatures that create a classic dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 370, Carbohydrate 73 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 52 g, TransFat 0 g
FRUIT CRISP BY HEART
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
- For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
- Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.
FRUIT CRISP TOPPING
Steps:
- In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
- Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
- Fruit Crisp Variations:
- Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
- Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
- Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.
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