Baked apples with buttermick stresuel
6 - 8 folks
Ingredients
| Quantity | 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.) |
Directions
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.