Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Baking apples; cored, peeled and sliced |
| 1 cup | Whole fresh or frozen cranberries; coarsely chopped |
| ½ cup | DEL MONTE Seedless Raisins |
| 6 tablespoons | Sugar |
| 6 tablespoons | BLUE BONNET Margarine or BLUE BONNET Butter Blend; softened |
| 25 \N | NILLA Wafers; finely rolled, (about 1 cup crumbs) |
| 1 teaspoon | Ground cinnamon |
| ½ cup | PLANTERS Pecans; chopped |
More Back of the Box Gourmet By Michael McLaughlin Crunchy crumb-topped fruit crisps, served warm, dolloped, perhaps, with a generous measure of heavy cream, are among winter's most satisfying desserts. (Summer's, too.) They're also among the easiest of desserts to assemble and combine fresh fruits and a few pantry staples into an easy formula that goes together in minutes. This cold- weather crisp is perhaps too homey to serve at Thanksgiving, but on another, less dressy occasion, sometime between, say, Halloween and the New Year, prepare this sweet treat for the family.
In 2-quart casserole, combine apples, cranberries, raisins and ¼ cup sugar. Dot top of mixture with 2 tablespoons margarine or butter blend; cover. Bake at 350 degrees for 30 minutes.
Meanwhile, in small bowl, combine wafer crumbs, remaining 2 tablespoons sugar and cinnamon; cut in remaining margarine or butter until mixture resembles coarse crumbs. Stir in pecans. Uncover casserole; sprinkle with crumb mixture. Bake 15 minutes more. Serve warm.
MAKES 6 - 8 servings
Posted to MM-Recipes Digest V4 #8 by janet <tjw@...> on Feb 14, 1999, converted by MM_Buster v2.0l.