KosherEye
<<< o >>> Passover Recipe Substitute List 2015 <<< o >>> Lenox Service for 8 Spring Bouquet <<< o >>> Spring Seder Plate <<< o >>> Kosher Kitchen Remodeling Part 2 <<< o >>> GIR Silicone Spatulas <<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>>
Bookmark and Share
Peach or Apple Crisp PDF Print E-mail

KosherEye.com

KosherEye Signature Passover Recipe 

Ingredients:

Topping

2 1/4 cups matzoh cake meal
1/3 cup potato starch
3/4 cup dark brown sugar, packed
1/4 cup sugar
3/8 teaspoon ground cinnamon
3/8 teaspoon salt
2 sticks butter/margarine
1 1/3 cups chopped, toasted pecans

Filling

1/2 cup sugar
1/2 teaspoon cinnamon
5 lbs. cored and peeled Fuji or Jonagold apples, or fresh peeled peaches
2 Tablespoons lemon
Finely grated zest of 1 navel orange

Directions:

Pre-heat oven to 375 degrees; grease a 4-quart baking dish

Combine matzoh cake meal and potato starch. In a food processor, mix with sugars, cinnamon,  and salt and blend to combine. Add butter (or margarine) and pulse until mixture forms into large clumps; transfer to bowl and work in pecans with fingertips

Whisk together sugar and cinnamon in large bowl. Peel, quarter and core apples; chop into large chunks. Add apples or peaches, lemon juice and orange zest to sugar mixture and toss until well combined.

Spread fruit in baking dish. Crumble topping evenly over them; Bake about 1 hour or until top is golden. Freeze if desired, but defrost in refrigerator before reheating. Best served warm.

Notes:

Parve, if using margarine/Dairy, if using butter

Recipes: Passover, Desserts, Criisp, Parve or Dairy, Kosher

 
<< Start < Prev 1001 1002 1003 1004 1005 1006 1007 1008 1009 1010 Next > End >>

Page 1001 of 1627
round-facebook round-twitter pinterest round-rss
kol_foods