Apple And Oat Pudding Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
• Bake in preheated oven 45 minutes, until apples are tender.

Steps:

• In your slow cooker, place the apples and pineapples.
• To the fruit, add the orange marmalade and the butterscotch topping; mix to coat well.
• In a medium bowl beat with an electric beater the softened cream cheese and sweetened condensed milk until smooth.
• To the cream cheese mixture, add the evaporated milk, cinnamon, 1/4 teaspoons cloves,and 1/3 cup bisquick mix and beat till mixed well.
• Pour this mixture over the fruit mixture in the slow cooker and stir.
• Put your slow cooker on High for 2 1/2 hours.
• While your crock pot is doing it's thing, heat your oven to 350 degrees, and mix together all ingredients for the oatmeal crisp topping in a medium bowl.
• Pour out the oatmeal mixture into the center of a parchment lined baking sheet(the parchment is important because the oatmeal topping to very hard to get off the baking sheet later without it).
• Spread the mixture out thinly into about an 8 or 9 inch circle in the center of the pan. (Make sure it's in the center, because it will spread as it bakes).
• Bake the oatmeal mixture for about 8-10 minutes.(Watch it closely so it does not burn.
• Let the oatmeal topping cool completely before touching it(it will be soft while it is hot, but cools into a crisp lacey topping).
• After completely cool, use parchment to pick it up; then break or crumble it into small pieces.
• Store the oatmeal topping in an airtight container.
• After 2 1/2 hours when the pudding is done, stir it well and serve in individual dishes with whipped cream and the oatmeal crisp sprinkled on top, yum!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
• In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Steps:

• Melt butter in a saucepan.
• Add grated apple, sugar and egg and beat by hand.
• Stir in sifted dry ingredients.
• Put in lined 20 cm square tin.
• Melt butter for topping, and add remaining ingredients.
• Cover batter with topping mix.
• Bake 180 C 45-50 minutes.
• Serve with cream or sauce.
• The remainder may be eaten as a cake.

Steps:

• Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples., Cover and cook on low for 5-6 hours or until apples are tender. Serve with ice cream if desired.

Steps:

• Spray your slow cooker with cooking spray.
• Add the cut up apples.
• Add the rest of the ingredients.
• Mix well.
• It will look like it could not possibly be enough liquid when you first start mixing. But stick with it, it will work!
• Cover and cook on low for 4 hours.
• Serve hot or cold.

Steps:

• Cook the apples with the caster sugar in a large pan, stirring occasionally - add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.
• Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don't have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

Steps:

• Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
• Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
• Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
• Pour the mixture into the prepared baking dish. Bake for 15 minutes.
• Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
• Serve warm with cream, if desired.