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Passover Macaroon Blueberry Apple Cobbler

Ingredients:

Coconut Macaroon Topping:
1 cup potato starch
3/4 cup matzoh meal
1 cup finely minced/coarsely ground almond macaroons (or vanilla)
1/3 cup brown sugar, packed firm
2 teaspoons Passover vanilla powder
Pinch cinnamon
1/4 teaspoon salt
1/2 cup unsalted Passover margarine or unsalted butter
1/4 cup orange juice
Apple Cherry Filling:
4 cups peeled, pared, and diced apples
1-2 cups blueberries
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 cup orange juice
2 tablespoons potato starch

Instructions:

Generously oil or spray with Passover non-stick cooking spray a 9 by 13 inch, 8 by 10 inch pan, or a 10 inch spring form pan.

In a medium bowl, mix the potato starch, matzoh meal, minced macaroons, brown sugar, vanilla powder, cinnamon, and salt together. Into dry ingredients, cut in the margarine or butter. Stir in the orange juice to make a crumby mixture that just holds together. Set aside.

Preheat oven to 350 F.

For the filling. prepare the apples. In a large bowl, toss apples with blueberries, sugar, cinnamon, potato starch and orange juice.

Sprinkle half of crumble topping on bottom of pan and press very slightly. Spoon on fruit filling. Sprinkle remaining crumble topping on top of fruit. Bake until fruit is bubbling, about 25-35 minutes, and top is a lightly golden. Cool well before serving.

Serves 6-8