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!
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*you can substitute margarine for butter if you want to with no problem here
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
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
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, 1 cup 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).