"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Apple-Cranberry Crisp with Eggnog Sauce Recipe

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This recipe for Apple-Cranberry Crisp with Eggnog Sauce, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hamamoto
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
SAUCE:
2 containers (3.5 to 4 oz. each) refrigerated vanilla pudding
1 c. eggnog
FRUIT MIXTURE:
5 c. sliced peeled apples (5 medium)
2 c. fresh or frozen cranberries
3/4 c. granulated sugar
2 T. all-purpose flour
TOPPING:
2/3 c. all-purpose flour
1 c. quick-cooking oats
3/4 c. packed brown sugar
1/2 t. ground cinnamon
1/2 c. cold butter or margarine, cut into pieces

Directions:
Directions:
1. Place pudding in medium bowl. With wire whisk, gradually stir in eggnog until blended. Cover; refrigerate.
2. Heat oven to 375 F. In large bowl, mix fruit mixture ingredients; spread evenly in ungreased 12 X 8-inch (2 quart) glass baking dish.
3. In another medium bowl, mix 2/3 c. flour, the oats, brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Spoon evenly over fruit mixture.
4. Bake 35 to 40 minutes or until deep golden brown and bubbly. Serve warm with chilled sauce. Store sauce in refrigerator.

High Altitude: Bake 50 to 55 minutes.

If eggnog isn't available, use 1 c. half-and-half and add 1 t. vanilla and 3/4 t. rum extract.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 min. Total: 1 hour 5 minutes
Personal Notes:
Personal Notes:
10 Servings
Prep: 25 minutes
Start to Finish: 1 hour 5 minutes

 

 

 

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