Apple Crisp with Muirhead Pecan Pumpkin Butter
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4 cups sliced and peeled apples
1/3 cup Muirhead Pecan Pumpkin Butter
3 Tbsp butter, cold plus enough for buttering the baking dish
¼ cup all-purpose white flour
¼ cup brown sugar
¼ cup rolled oats, uncooked
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Preheat oven to 350° F. Stir Muirhead Pecan Pumpkin Butter into the apples and spread into the bottom of a buttered, 11 x 7" pan. Combine remaining ingredients until crumbly. Place on top of apple mixture. Bake for 30 minutes. Serve warm or at room temp. Serve with a dollop of whipped cream or ice cream. Serves 4 - 6.
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| Baruffi – 2006 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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