| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 6 |
md |
Baking apples; cored, peeled and sliced |
| 1 |
c |
Whole fresh or frozen cranberries; coarsely chopped |
| 1/2 |
c |
DEL MONTE Seedless Raisins |
| 6 |
tb |
Sugar |
| 6 |
tb |
BLUE BONNET Margarine or BLUE BONNET Butter Blend; softened |
| 25 |
|
NILLA Wafers; finely rolled, (about 1 cup crumbs) |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
c |
PLANTERS Pecans; chopped |
INSTRUCTIONS
More Back of the Box Gourmet By Michael McLaughlin
Crunchy crumb-topped fruit crisps, served warm, dolloped, perhaps, with a
generous measure of heavy cream, are among winter's most satisfying
desserts. (Summer's, too.) They're also among the easiest of desserts to
assemble and combine fresh fruits and a few pantry staples into an easy
formula that goes together in minutes. This cold- weather crisp is perhaps
too homey to serve at Thanksgiving, but on another, less dressy occasion,
sometime between, say, Halloween and the New Year, prepare this sweet treat
for the family.
In 2-quart casserole, combine apples, cranberries, raisins and 1/4 cup
sugar. Dot top of mixture with 2 tablespoons margarine or butter blend;
cover. Bake at 350 degrees for 30 minutes.
Meanwhile, in small bowl, combine wafer crumbs, remaining 2 tablespoons
sugar and cinnamon; cut in remaining margarine or butter until mixture
resembles coarse crumbs. Stir in pecans. Uncover casserole; sprinkle with
crumb mixture. Bake 15 minutes more. Serve warm.
MAKES 6 - 8 servings
Posted to MM-Recipes Digest V4 #8 by janet <tjw@defnet.com> on Feb 14,
1999, converted by MM_Buster v2.0l.
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