Pineapple crisp casserole

Yield: 6 Servings

Measure Ingredient
4 cups Pared apples, thinly sliced
3 cups Canned pineapple, diced
1 tablespoon Lemon juice
¾ cup Brown sugar, packed
¼ cup Butter, melted
½ teaspoon Cinnamon
¼ teaspoon Salt
1½ cup Cornflakes, crushed

Alternate layers of apples and pinapple in 13x9 in casserole dish. (Note:I spray my dish) Sprinkle with lemon juice. Combine remaining ingredients in bowl; mix well. Spread over fruit. Bake, covered for 30 mins. at 350.

Uncover. Bake for 15 more mins. longer or until apples are tender.

Serving Ideas : Make a pineapple/cottage cheese topping..yum! NOTES : My Mother served this at a Woman's Group Meeting in 1982 and it was very well received and the recipe has went across the country. Simple, but good.

Recipe by: Casseroles of Home Economics Teachers, 1982 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jan 26, 1997.

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