How to Make Apple Crunch Pudding

Take advantage of the apple season by making this easier-than-pie dessert. The crunch in this crunch pudding comes from rolled oats sprinkled on top of cinnamon-and-sugared apple slices. Served warm with vanilla ice cream, this apple crunch pudding is the perfect ending to a Fall dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• 6 to- 8 tart apples
• 1/2 cup sugar
• 1 tbsp. cinnamon
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 cup rolled oats
• 1/4 cup butter
• 1/4 tsp. salt
• 8-inch by 8-inch casserole dish

1. Preheat oven to 350 degrees F. Warm butter to room temperature to soften without melting it.

2. Core and peel the apples. Cut into slices about 1/2-inch thick.

3. Butter the casserole dish lightly. Arrange the apple slices evenly in the bottom of the dish.

4. Mix the cinnamon and sugar together. Sprinkle the mixture evenly on apple slices.

5. Combine brown sugar, flour, rolled oats and salt. Cut butter into mixture until it is crumbly. Be careful not to over mix. Spoon topping over apple slices and press down to cover.

6. Cook for 40 minutes until the mixture is bubbly, apples are tender and the topping is lightly browned. Serve warm with vanilla ice cream or whipped topping.

Tips & Warnings

• The best types of apples for an apple crunch are ones that are fairly tart such as Granny Smith, Braeburn or Jonathan. Combine a few kinds to give your crunch a well-rounded taste.
• To speed preparation time, measure and mix brown sugar, flour, oats and salt ahead of time and store in a zippered baggie until ready to use.
• Popular additions to this recipe include pecans, walnuts or raisins.

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