Apple Cornbread Crisp


4 cups peeled sliced tart apples (about 4-5 medium)

3/4 cup packed brown sugar, divided

1 package (8 1/2 oz.)  Jiffy corn bread/muffin mix

1/2 cup quick cooking oats

1 teaspoon ground cinnamon

5 tablespoons cold butter cubed


Preheat oven to 350 degrees.  Stir together apples and 1/4 cup brown sugar.  In another bowl, combine corn bread mix, oats, cinnamon and remaining brown sugar.  Cut in butter until crumbly.

Add 1/2 cup corn bread mixture to apples.  Transfer to a greased 8-inch square baking dish.  Sprinkle remaining corn bread mixture over top.  Bake until filling is bubbly and topping is golden brown, about 30-35 minutes.  Serve warm.

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