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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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An eggnog sauce gives this crunchy oat-topped crisp a distinctive flavor. The apples and cranberries make it a natural for autumn celebrations and holiday meals. âMary Lou Timpson, Centennial Park, Arizona Ingredients:
2 snack-size cups (4 ounces each) vanilla pudding |
1 cup eggnog |
3/4 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
5 cups thinly sliced peeled tart apples |
2 cups fresh or frozen cranberries, thawed |
topping: |
1 cup quick-cooking oats |
3/4 cup packed brown sugar |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 cup cold butter, cubed |
Directions:
1. In a small bowl, combine the pudding and eggnog until blended; cover and refrigerate until serving. In a large bowl, combine the sugar and flour. Add apples and cranberries; toss to coat. Transfer to an ungreased 13-in. x 9-in. baking dish.
2. In a large bowl, combine the oats, brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
3. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with eggnog sauce. Yield: 12-14 servings.
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