by: Betty Crocker
|4||medium tart cooking apples, sliced (4 cups)*I used a combo of Macintosh and another tart cooking apple|
|3/4||cup packed brown sugar|
|1/2||cup Gold Medal® all-purpose flour|
|1/2||cup quick-cooking or old-fashioned oats|
|1/3||cup butter or margarine, softened|
|3/4||teaspoon ground cinnamon|
|3/4||teaspoon ground nutmeg **I also added about 1/2 tsp of cloves|
|Cream or Ice cream, if desired|
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- Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
- Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
- Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream (or warm with the whipped cream below).
by: me :)
- 8 oz heavy whipping cream
- 2 tablespoons powdered sugar (or more if you think its not sweet enough)
- 1 tsp vanilla bean paste
- Put a metal bowl in the freezer for about ten minutes so it is nice and cold. This helps that whipped cream whip faster (it really does work!).
- You can use a hand mixer or electric mixer for this (or a whisk if you are really brave).
- Pour all the ingredients into the cold bowl.
- Turn your mixer on high and whip until stiff peaks form. Don't whip too long, or you'll end up with butter.
- Put in the fridge until you are ready to use it and resist the urge to eat all of it with a spoon.