Apple Apple Pudding With Oatmeal Crisp Top Recipes

APPLE OATMEAL CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
• In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

APPLE CRISP WITH OAT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

APPLE CRISP WITH OATS

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
• Cool at least 20 minutes before serving.

APPLE OATMEAL PUDDING IN THE CROCK POT

Steps:

• Spray your slow cooker with cooking spray.
• Add the cut up apples.
• Add the rest of the ingredients.
• Mix well.
• It will look like it could not possibly be enough liquid when you first start mixing. But stick with it, it will work!
• Cover and cook on low for 4 hours.
• Serve hot or cold.

APPLE & APPLE PUDDING WITH OATMEAL CRISP TOP

Steps:

• In your slow cooker, place the apples and pineapples.
• To the fruit, add the orange marmalade and the butterscotch topping; mix to coat well.
• In a medium bowl beat with an electric beater the softened cream cheese and sweetened condensed milk until smooth.
• To the cream cheese mixture, add the evaporated milk, cinnamon, 1/4 teaspoons cloves,and 1/3 cup bisquick mix and beat till mixed well.
• Pour this mixture over the fruit mixture in the slow cooker and stir.
• Put your slow cooker on High for 2 1/2 hours.
• While your crock pot is doing it's thing, heat your oven to 350 degrees, and mix together all ingredients for the oatmeal crisp topping in a medium bowl.
• Pour out the oatmeal mixture into the center of a parchment lined baking sheet(the parchment is important because the oatmeal topping to very hard to get off the baking sheet later without it).
• Spread the mixture out thinly into about an 8 or 9 inch circle in the center of the pan. (Make sure it's in the center, because it will spread as it bakes).
• Bake the oatmeal mixture for about 8-10 minutes.(Watch it closely so it does not burn.
• Let the oatmeal topping cool completely before touching it(it will be soft while it is hot, but cools into a crisp lacey topping).
• After completely cool, use parchment to pick it up; then break or crumble it into small pieces.
• Store the oatmeal topping in an airtight container.
• After 2 1/2 hours when the pudding is done, stir it well and serve in individual dishes with whipped cream and the oatmeal crisp sprinkled on top, yum!