bikingandbaking: close-up of strawberries and rhubarb in sugar syrup (strawberry-rhubarb)
This is both bike post and recipe post: since I didn't feel quite ready for the Boston 600k, I decided to run support. And, because it's what I do, I baked. At least two people asked about the recipe, so I figured I should post it.

The version I brought was the double-batch option (see instructions) using the vegan ingrediant choices. It tastes about the same vegan/not vegan -- mainly the topping will either taste like butter or not. :)

Blueberry Coffee Cake )
bikingandbaking: close-up of strawberries and rhubarb in sugar syrup (strawberry-rhubarb)
This was achieved by taking a few non-Passover crisp recipes and improvising; all of the Passover recipes were going for more cobbler-y ideas with just matzoh meal, rather than having chunks to stand in for oatmeal. Also, many had nuts, which sounds like a great idea, but I wasn't sure what the allergy situation was with the attendees.





filling:
1 bag cranberries (IIRC 12 oz)
5 granny smith apples (use at least 2 more next time), peeled and sliced
scant 1/2 cup sugar (use 1/3 cup next time)
4 tbsp lemon juice
1 tsp cinnamon
1 tsp cardamom

topping:
3 matzoh, crumbled
1/2 cup matzoh meal
1 cup brown sugar or sucanat
pinch salt
2/3 cup salted butter, melted.

Preheat oven to 375. Grease a 9x13 pan. Mix all filling ingredients and lay out in pan (basically make sure there isn't an apple corner and a cranberry corner).

Mix topping ingredients except butter, then pour butter over and mix. Sprinkle on filling.

Bake at 375 for at least 30 minutes or until topping has browned a bit.

Much, much better served ASAP as the topping gets soggy because matzoh has amazing hydroscopic powers. (I tasted a little bit of the topping when it came out of the oven.) It was still good the next day at Seder, though.

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