Berry Crisp with Eggnog Sauce

 

1

cup dairy eggnog

2

containers (3.5 to 4 oz each) refrigerated vanilla pudding

5

cups sliced peeled apples (5 medium)

2

cups fresh or frozen cranberries

3/4

cup granulated sugar

2

tablespoons Gold-Medal® all-purpose flour

2/3

cup Gold-Medal® all-purpose flour

1

cup quick-cooking oats

3/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/3

cup butter or margarine

• 1 In medium bowl. gradually stir in eggnog into pudding with wire whisk until blended. Cover; refrigerate until serving time.
• 2 Heat oven to 375°F. In large bowl, mix fruit mixture ingredients; spread evenly in ungreased 12x8-inch (2-quart) glass baking dish.
• 3 In another medium bowl, mix 2/3 cup flour, the oats, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredient in opposite directions), until mixture looks like fine crumbs. Spoon over fruit mixture.
• 4 Bake 35 to 40 minutes or until deep golden brown andf fruit mixture is bubbly. Serve warm with chilled sauce. Store any remaining sauce in refrigerator.