| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
American |
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Bread crumbs, fresh |
| 1/2 |
c |
Butter; melted |
| 4 |
c |
Apples, tart; peeled & sliced |
| 1/2 |
c |
Sugar, brown |
| 1 |
ts |
Cinnamon |
| 1/2 |
|
Lemon; grated rind & juice |
|
|
Early American Life magazine |
|
|
June 1984 |
INSTRUCTIONS
Combine butter and bread crumbs, toss until well blended, then set aside.
Prepare the apples, then toss with sugar, cinnamon, lemon rind and juice.
Layer the apples and crumbs in a buttered baking dish, beginning and ending
with crumbs. Cover the dish with foil and bake at 350 F. for one half
hour; remove foil and continue baking another ten minutes or until the
crumb topping is crisp and brown. Serve hot with cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”