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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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In Stoneboro, Pennsylvania, Nancy Foust spices up this comforting crumb-topped fruit dessert with cinnamon and nutmeg. We like servings of this warm out of the oven, she writes. Ingredients:
2/3 cup sugar |
1 tablespoon cornstarch |
1 teaspoon grated lemon peel |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
4 cups sliced peeled tart apples |
1 can (20 ounces) pineapple chunks, drained |
3/4 cup quick-cooking oats |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/3 cup cold butter, cubed |
1 jar (3 ounces) macadamia nuts, chopped |
Directions:
1. In a bowl, combine the sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add the apples and pineapple, toss to coat. Transfer to a greased shallow 2-qt. baking dish.
2. In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375° for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden. Yield: 12-15 servings.
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