| 4 | medium tart cooking apples, sliced (4 cups) |
| 3/4 | cup packed brown sugar |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1/2 | cup quick-cooking or old-fashioned oats |
| 1/3 | cup butter or margarine, softened |
| 3/4 | teaspoon ground cinnamon |
| 3/4 | teaspoon ground nutmeg |
| Cream or Ice cream, if desired |
| 1. | Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening. |
| 2. | Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. |
| 3. | Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream. |
|
| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
|
| Rise to the occasion! Self-rising flour can be used in this recipe. |
|
| If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples. |
Nutrition Information:
320 ( 100); 11g ( 5g, 1g); 25mg; 80mg; 52g ( 3g, 36g); 2g 8%; 2%; 4%; 8% 1 ; 1 ; 1 1/2 ; 0 ; 2 3 1/2