Remember that fabulous cranberry apple crisp we made for Thanksgiving? Well, here it is for Passover made with matzoh farfel! Perfect side dish for Passover as well, or use for dessert. My family likes to eat this as part of the meal, but do whatever you like. You can even make this in little ramekins and do individual crisps if you like. Once again, this is from Karyn, who deserves full credit in my book!
Check out all the other wonderful Passover Recipes by putting Passover into the search box!
*you can substitute margarine for butter if you want to with no problem here
Ingredients:
Apple Ingredients:
3 cans of cranberry sauce (use whole cranberry sauce)
1 tsp. cinnamon
1 cup sugar–you can probably get away with 1/2 cup of sugar — I think it will be fine
6 cups chopped and peeled apples (I usually use granny smith but feel free to use any kind you like or whatever you have in the house)
1 tsp. salt
Topping Ingredients:
1 cup sugar–again you can probably get away with 1/2 cup of sugar here as well
4 cups matzoh farfel (pour hot water on it in the bowl and after you fill it up put a plate over bowl and pour the water off ) it is just to soften
1 cup butter or margarine –melted
1 tsp. salt
Directions:
Preheat oven to 350 degrees. (You can also pre-assemble, refrigerate and cook day of. Or you can cook halfway which is what Karyn and I do, and then freeze. Then defrost the night before you’re using it and cook.)
Peel apples and chop. Spray baking dish with Pam. Mix apples, cranberry sauce, 2 cups of sugar, and 1 tsp. salt together in a bowl, then place in sprayed baking dish. Use whatever dish you like enough to place right on table.
In a separate bowl, mix 4 cups matzoh farfel, 1 cup sugar, 1 cup melted butter (or margarine), and 1 tsp. salt. When well mixed, put on top of apple mixture and bake at 350 until bubbly (about 55 minutes).
Cooking with Candi 
Hi! This is Lois Matt. Wishing you and your family a happy and healthy Passover. I am making Karyn’s Cranberry Apple Crisp tonight. What type of pan do you suggest I use? I would like to be able to take it out of the pan and put it on a cake platter. Is that possible or do I have to slice it from the pan and serve it? Sorry to bother you – thanks so much!!
was travelling yesterday so sorry I couldn’t answer till now. I cook and serve in a baking dish. Use a pyrex or any nice baking dish but you’ll pretty much want to keep it in the pan you cook it in. Unless you transfer it to another dish and carefully replace the topping? that’s a possibility but why would you want to go to that effort? Just use a nice baking dish.
Enjoy the holidays and xoxoxo to whole family.