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.