| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
9 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh or frozen cranberries |
| 5 |
c |
(6 medium) apples, pared, cored and sliced |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Brown sugar, firmly packed |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Parve margerine |
INSTRUCTIONS
(The Gregory House Country Inn and Restaurant, NY) from The American
Country Inn and Bed & Breakfast Cookbook
Sort and rinse the berries. Layer cranberries and apples in a greased 9
inch square pan (I used an oval casserole), sprinkling with the 1/3 cup
sugar as you layer.
In a bowl, mix together the flour, brown sugar, cinnamon. Cut in the
margerine until you have a crumbly consistancy.
Spread mixture evenly over the apples and cranberries. Bake in 375 degree
oven for 45 minutes or until apples are tender.
Posted to JEWISH-FOOD digest V96 #091
From: msteinhorn@exit109.com
Date: Mon, 2 Dec 1996 13:42:56 -0500 (EST)
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