Scrumptious Sunday hosted by Meredith at Mercedes Rocks
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box Cook & Serve Lemon Pudding (NOT instant)
Preheat oven to 350°.
In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
In a mixing bowl combine the topping ingredients and mix until crumbly.
Sprinkle topping over apple mixture.
Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
Serve warm with a scoop of French vanilla ice cream.
1/2 cup sugar
scant tablespoon small bead tapioca
1/2 teaspoon cinnamon
1/4 cup apricot pineapple jam
1-2 tablespoons golden raisins
- Wash and core apples (slice off bottom if need be so apple sits flat.
- In a small saucepan combine other ingredients and bring to a boil.
- Pour evenly over apples.
- Bake 45 minutes or until fork tender.
- Cool slightly.
- Best served with a scoop of vanilla ice cream.