5 cups sliced peeled McIntosh apples (about 1 3/4 pounds)
1 cup chopped frozen rhubarb, thawed
2/3 cup sugar
1/2 cup canned pitted sour cherries, drained
1/4 cup fresh orange juice
2 tablespoons potato starch
1/2 teaspoon ground cinnamon
How to Make It
Preheat oven to 350°.
To prepare topping, spoon the matzo meal into a dry measuring cup; level with a knife. Combine matzo meal and next 4 ingredients (matzo meal through dash of cinnamon), stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2 tablespoons orange juice; stir just until moist.
To prepare filling, combine apples and next 6 ingredients (apples through 1/2 teaspoon cinnamon); toss gently.
Press 1 1/2 cups matzo mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon filling over crust; top evenly with remaining matzo mixture. Bake at 350° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 10 minutes before serving.