Apple-Cranberry Crisp With Eggnog Sauce |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A Pillsbury from 1999. A family favorite. Ingredients:
3 1/2-4 ounces refrigerated containers prepared vanilla pudding |
eggnog |
5 cups sliced peeled apples |
2 cups fresh cranberries or 2 cups frozen cranberries |
3/4 cup sugar |
2 tablespoons all-purpose flour |
2/3 cup all-purpose flour |
1 cup quick-cooking rolled oats |
3/4 cup firmly packed brown sugar |
1/2 teaspoon cinnamon |
1/2 cup margarine or 1/2 cup butter, cut into pieces |
Directions:
1. Place pudding in medium bowl.
2. Gradually blend eggnog into pudding.
3. Cover; refrigerate.
4. Heat oven to 375 degrees.
5. In large bowl, combine all fruit mixture ingredients; mix well.
6. Spread evenly in ungreased 12x8-inch (2-quart) pan.
7. Lightly spoon flour into measuring cup; level off.
8. In another medium bowl, combine 2/3 cup flour, oats, brown sugar and cinnamon; mix well.
9. Cut in margarine until mixture resembles fine crumbs.
10. Spoon over fruit mixture.
11. Bake at 375 degrees for 35 to 40 minutes or until deep golden brown and bubbly.
12. Serve warm with chilled sauce.
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