Apple Cinnamon Crunch (3rd Place) by Ronald Boose, Yadkinville, NC
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
8 servings
Ingredients:
- 2 – 1 lb 4oz cans of apple pie filling sweetened with Splenda
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- 2 tsp lemon juice
- 1 tsp vanilla
Process in a food processor to the texture of cornmeal enough Malt-O-Meal Cinnamon Toasters to make 4½ cups.
- 1½ sticks margarine, melted
- ½ stick margarine, cut into ½” cubes
Place pie filling in a mixing bowl and cut into ¾” chunks if necessary. Add cinnamon, nutmeg, lemon juice and vanilla. Mix well and set aside. In another mixing bowl add Malt-O-Meal Cinnamon Toasters and melted butter. Mix together until well blended. Spread ½ of the Malt-O-Meal mixture in a 11” x 7 x 1.5” baking dish. Spread mixture evenly to about 3/16″ thick, not up sides. Place a sheet of wax paper over the crust and use a slightly smaller same shape dish to press the crust flat. Remove small dish and wax paper and place the apple mixture on to the crust and spread out evenly. Pour the remaining malt o meal mixture on top and spread out evenly. Place the wax paper on top and use the same small dish to lightly press the top crust until smooth. Add the ½ cube margarine pieces on top of the crust, placing each evenly over the entire crust. Bake in a preheated 350° oven for 40 minutes.
