Baked apples with buttermick stresuel

Yield: 6 - 8 folks

Measure Ingredient
8 cups Newtown pippin apples (about 2 1/2 lb total; =OR=-
8 cups Golden delicious apples (about 2 1/2 lb total)
¾ cup All-purpose flour;
½ cup Dry buttermilk;
½ cup Brown sugar; firmly packed
2 teaspoons Ground cinnamon;
½ teaspoon Ground ginger;
½ cup Butter (1/4 lb.) =OR=-
½ cup Margarine; (1/4 lb.)

Peel, core, and thinly sliced apples into a shallow 2½ to 3-quart baking dish. In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, and ginger. Rub butter with flour mixture until coarse crumbs form. Stir ⅓ cup crumb mixture into apples, spread fruit level. Squeeze remaining flour mixture into lumps. Break into ¾" chunks over apples. Bake, uncovered, in a 350 degree oven until apples are tender when pierced and streusel is lightly browned, 40 to 50 minutes. Serve warm or cool. Serves 6 to 8. (The brown sugar is 1/16 cup for one serving) Source: Sunset Recipe Annual; 1989 Edition Brought to you and yours via Nancy O'Brion and her Meal-Master.

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