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.