I was dabbling in my kitchen looking through items that need to be utilized in the cupboard. I noticed a box of cornbread left over from Thanksgiving and small standing crop of apples going bad from my last food pantry bag.
I came across this recipe and was simply amazed of the flavor. This was much better than any apple crisp I've ever prepared. This will become a Valentine's favorite each year.
4 cups peeled sliced apples (about 4-5 medium)
3/4 cup packed brown sugar, divided
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup quick-cooking oats
1 teaspoon ground cinnamon
5 tablespoons cold margarine, cubed
Preheat oven to 350°. Stir together apples and 1/4 cup brown sugar. In another bowl, combine corn bread mix, oats, cinnamon and remaining brown sugar. Cut in butter until crumbly.
Add 1/2 cup corn bread mixture to apples. Transfer to a greased 8-in. square baking dish. Sprinkle remaining corn bread mixture over top. Bake until filling is bubbly and topping golden brown, 30-35 minutes. Serve warm.
I came across this recipe and was simply amazed of the flavor. This was much better than any apple crisp I've ever prepared. This will become a Valentine's favorite each year.
4 cups peeled sliced apples (about 4-5 medium)
3/4 cup packed brown sugar, divided
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup quick-cooking oats
1 teaspoon ground cinnamon
5 tablespoons cold margarine, cubed
Preheat oven to 350°. Stir together apples and 1/4 cup brown sugar. In another bowl, combine corn bread mix, oats, cinnamon and remaining brown sugar. Cut in butter until crumbly.
Add 1/2 cup corn bread mixture to apples. Transfer to a greased 8-in. square baking dish. Sprinkle remaining corn bread mixture over top. Bake until filling is bubbly and topping golden brown, 30-35 minutes. Serve warm.
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