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| Crust | |||
| 1 1/4 | cups | flour, all-purpose | |
| 3/4 | cup | rolled oats | uncooked, quick or old-fashioned |
| 1/4 | cup | brown sugar | firmly packed |
| 1/8 | teaspoon | salt | optional |
| 1/2 | cup | margarine | or butter, |
| 1 | teaspoon | water | |
| 1 | teaspoon | vanilla extract | |
| Filling | |||
| 8 | ounces | sour cream, light | |
| 2/3 | cup | brown sugar | firmly packed |
| 1/4 | cup | flour, all-purpose | |
| 4 | each | egg whites | or 2 eggs, slightly beaten |
| 1/2 | teaspoon | cinnamon | ground |
| 1/8 | teaspoon | nutmeg | ground |
| 4 | cups | apples | sweet-tart, peeled, thinly sliced |
| Topping | |||
| 1/4 | cup | rolled oats | uncooked, quick or old-fashioned |
| 1/4 | cup | brown sugar | firmly packed |
| 1/4 | cup | flour, all-purpose | |
| 1/4 | cup | margarine | or butter |
Choose from sweet-tart apples such as Granny Smiths, Golden Delicious, Jonathans or Pippins for this recipe.
Preheat oven to 375 degrees F.
Combine flour, oats, brown sugar and (optional) salt in a large bowl or bowl of an electric mixer.
Add butter (or margarine), water and vanilla; mix well.
Press firmly into bottom and sides of a 9-inch glass pie plate, forming 1/4-inch around the edge.
Bake 12 to 15 minutes or until light golden brown. Cool.
Prepare the filling: In a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg.
Add apples and toss. Arrange in crust.
Prepare the topping: Combine 1/4 cup rolled oats, 1/4 cup brown sugar and 1/4 cup flour in a medium bowl or bowl of an electric mixer.
Add butter (or margarine) and mix until consistency resembles coarse crumbs.
Sprinkle over filling.
Bake in middle of preheated oven for 50 to 60 minutes or until knife inserted in center comes out clean.
Serve warm or chilled; refrigerate leftovers.
| % Daily Value* | |
| Total Fat 45.0g | 69% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 560mg | 23% |
| Total Carbohydrate 85.0g | 28% |
| Dietary Fiber 7.0g | 29% |
| Sugars 12.0g | |
| Protein 15.0g | 29% |
| Vitamin A | 36% | Vitamin C | 8% | |
| Calcium | 11% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...
This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".
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