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Apple cobbler with oatmeal cookie crust.

Marjorie Mitchell, Brighton, Colorado

5 tablespoons butter or margarine

1 cup sugar

1 large egg white

1 teaspoon vanilla

1 cup all-purpose flour

3/4 cup regular rolled oats

3/4 teaspoon ground cardamom or ground cinnamon

Apple filling (recipe follows)

Vanilla ice cream or frozen yogurt (optional)

In a large bowl, beat butter and sugar with an electric mixer or spoon until creamy. Add egg white and vanilla; beat until blended.

Stir in flour, oats, and cardamom. If making ahead, wrap crust mixture airtight and refrigerate up to 1 day.

Crumble crust mixture over apple filling. Bake, uncovered, in a 350 |degrees~ oven until topping is richly browned, about 1 hour. Spoon dessert, hot or cool, into bowls and top with ice cream. Makes 8 servings.

Per serving: 466 cal. (17 percent from fat); 3.7 g protein; 8.6 g fat (4.7 g sat.); 98 g carbo.; 81 mg sodium; 19 mg chol.

Apple filling. Core, peel, and slice 10 large (about 5 lb. total) tart apples (such as Gravenstein or Granny Smith) into a shallow 3- to 3 1/2-quart casserole. Mix slices with 3/4 cup sugar, 1 tablespoon cornstarch, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground allspice; use within 10 to 15 minutes.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Mitchell, Marjorie
Publication:Sunset
Date:Oct 1, 1993
Words:213
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