Friend Fran was the hostess for our NNL Mexican Train group this month. Fran likes to hostess gatherings, but she doesn't do much cooking anymore. Last year, knowing I like to bake and especially for my blog, Fran asked me if I would be willing to make the dessert when she was the hostess. You know what I said....In fact I didn't even hesitate.
It took me a while to actually find something that I wanted to make, but I found this recipe in a cookbook I got at an estate sale called Cooking Made Plumb Easy. It is a collection of favorite recipes by the employees of Jay R. Smith Manufacturing Company in Montgomery, AL. This particular recipe was contributed by Darrin Knight in Finishing. (There was no date of publishing for the cookbook.)
It is so good....it serves a 5 - STAR rating.
Remember that the print friendly button on the bar at the bottom of this post will allow you to remove the images if you want to print the recipe.
2 (21 oz) cans apple pie filling (no sugar added)
2 eggs
1 (14 oz) can sweetened condensed milk (fat free)
1/4 cup margarine, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup light brown sugar, firmly packed
1/2 cup flour, unsifted
1/4 cup cold margarine
1/2 cup nuts, chopped
1/2 cup oats (I used rolled oats)
Preheat oven to 375 degrees F. Butter a 9 - inch square baking pan (or equalivant size - I used my 8 x 11 - inch rectangular baking pan.)
Spread the apple filling evenly in the bottom of the pan.
In a medium bowl, beat the eggs.
Add the condensed milk, melted margarine, cinnamon, and nutmeg to beaten eggs
Mix well.
Pour over apple filling.
In a different medium bowl, combine the sugar and flour.
Cut in the cold margarine until crumbly. (It helps if you cut the margarine in thin slices and then use either a fork or your hands to crumble.)
Add nuts and oats.
Sprinkle over the custard.
Bake 50 - 55 minutes or until set. (I baked mine for 50 minutes and lightly touched the center.)
Cool on a wire rack.
Serve warm with ice cream (if desired).
Refrigerate leftovers.
Makes 8 - 12 servings.
It took me a while to actually find something that I wanted to make, but I found this recipe in a cookbook I got at an estate sale called Cooking Made Plumb Easy. It is a collection of favorite recipes by the employees of Jay R. Smith Manufacturing Company in Montgomery, AL. This particular recipe was contributed by Darrin Knight in Finishing. (There was no date of publishing for the cookbook.)
It is so good....it serves a 5 - STAR rating.
Remember that the print friendly button on the bar at the bottom of this post will allow you to remove the images if you want to print the recipe.
APPLE STREUSEL COBBLER
2 (21 oz) cans apple pie filling (no sugar added)
2 eggs
1 (14 oz) can sweetened condensed milk (fat free)
1/4 cup margarine, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup light brown sugar, firmly packed
1/2 cup flour, unsifted
1/4 cup cold margarine
1/2 cup nuts, chopped
1/2 cup oats (I used rolled oats)
Spread the apple filling evenly in the bottom of the pan.
In a medium bowl, beat the eggs.
Add the condensed milk, melted margarine, cinnamon, and nutmeg to beaten eggs
Mix well.
Pour over apple filling.
In a different medium bowl, combine the sugar and flour.
Cut in the cold margarine until crumbly. (It helps if you cut the margarine in thin slices and then use either a fork or your hands to crumble.)
Add nuts and oats.
Sprinkle over the custard.
Bake 50 - 55 minutes or until set. (I baked mine for 50 minutes and lightly touched the center.)
Cool on a wire rack.
Serve warm with ice cream (if desired).
Refrigerate leftovers.
Makes 8 - 12 servings.
Can't get pie filling down here but I have some apples waiting to be used...This sounds great!
ReplyDeleteDid it work with the fresh apples, Mary? I am curious to know.
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