The best cooking apples are Northern Spy, Rome Beauty, Granny Smith and Greening. Delicious apples are firm and fairly good in pies and puddings , but should be well laced with lemon juice to neutralize their bland quality. McIntosh and Cortland are good eating apples, but tend to become mushy when cooked. Macoun, a new Eastern variety, introduced by Cornell University, is a cross between McIntosh and Jersey Black specifically for both eating and cooking.
- 6 large tart cooking apples(see Comment)
- juice of 1/2 lemon
- 1/2 cup water
- 1 tsp. vanilla extract
- 2 cups crushed cornflakes(or other nonsweet dry cereal of your choice)
- 1 cup uncooked oatmeal
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup strawberry preserves(see Note)
- 1/4 lb. (1/2 cup) melted margarine
Peel, core, and slice apples. Place in a saucepan with lemon juice and 1/2 cup water. Cook until soft. Add vanilla and set aside. Mix cornflakes, oatmeal, brown sugar and cinnamon. Toss well to incorporate. Grease a 9-inch-square baking dish. Sprinkle with half of the crumb mixture. Spread with cooked apples, then with the strawberry preserves. Top with remaining crumb mixture. Drizzle with melted margarine. Bake in a preheated 350 degree F. oven for 30 minutes. Serve it while it is still warm with a large dollop of ice cream.
Note: You may substitute apricot or rasberry preserves for strawberry.
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Source: my files
Submitted By: Linda Wilson
Danish Apple Pudding