Yield: 6 servings
|½ teaspoon||Ground Cinnamon|
|½ cup||All-Purpose Flour|
|½ cup||Brown Sugar, firmly packed|
|½ cup||Quick-Cooking Oatmeal|
|½ cup||Pecans, chopped|
|8 tablespoons||Butter, at room temperature|
|2 cans||(40 Oz) Sweet Potatoes drained|
|2 cups||Fresh Cranberries|
|2 cups||Cooking Apples, Peeled cored and sliced|
* Preheat oven to 350 F.
1. Mix the cinnamon, flour, brown sugar, oatmeal, pecans and butter together until mixture is crumbly.
2. Butter a 2-qt casserole. Layer it with half of the sweet potatoes.
Top with layer of half of the cranberries, and top that with half of the apple slices. Sprinkle evenly with half of crumb mixture. Repeat the layers, ending the top with remaining crumb mixture.
3. Bake uncovered for 35 mins, or until top is lightly browned.
Submitted by 1992 Fair Queen Cheryl Anne Muraski to section on THE PENNSYLVANIA FARM SHOW of Harrisburg, PA. Fair Dates: Early Jan, 6 days, Sat through Thurs.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking