Ginger-Nut Apple Betty with Warm Eggnog Custard
2 Tbsp. sugar
1 Tbsp. flour
1 tsp. ground cinnamon
8 medium apples (about 2 lb.), peeled, cored and sliced
12 ginger snaps
2/3 cup quick-cooking oats
1/3 cup chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (4-serving size) jell-o vanilla instant pudding & pie filling
2 cups milk
1/4 tsp. ground nutmeg
MIX sugar, flour and cinnamon in large bowl until well blended. Add apples; toss to evenly coat. Place in bottom of slow cooker. Place cookies in food processor or blender container; cover. Process until finely crushed. Pour into medium bowl. Add oats, pecans and butter; mix well. Sprinkle over apples; cover with lid.
COOK on HIGH for 2 to 3 hours or until heated through. Serve warm or transfer to large bowl; cover and refrigerate until ready to serve.
EMPTY dry pudding mix into medium heatproof bowl; set aside. Bring milk just to boil on medium-high heat. Gradually add to pudding mix, beating with wire whisk until well blended. Stir in nutmeg. Spoon over individual servings of dessert. Cover and refrigerate any leftover sauce and/or dessert. Makes: 8 servings
For a Special Extra
Prepare as directed, adding dried or fresh cranberries to the apple mixture before cooking. Adjust the sugar to taste.
Edited 12/20/2006 8:57 am ET by lesly2006