Ginger-Nut Apple Betty with Warm Eggnog Custard

Yield: 8 servings

Ingredients

• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 8 medium apples (about 2 pounds), peeled, cored and sliced
• 12 Nabisco Ginger Snaps
• 2/3 cup quick-cooking oats
• 1/3 cup Planters Chopped Pecans
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 (4 serving size) box Jell-O Vanilla Flavor Instant Pudding & Pie Filling
• 2 cups milk
• 1/4 teaspoon ground nutmeg

Instructions

1. Mix sugar, flour and cinnamon in large bowl until well blended. Add apples; toss to evenly coat. Place in bottom of slow cooker.
2. 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.
3. Cook on HIGH for 2 to 3 hours or until heated through.
4. Serve warm or transfer to large bowl; cover and refrigerate until ready to serve.
5. Empty dry pudding mix into medium heatproof bowl; set aside.
6. Bring milk just to boil on medium-high heat. Gradually add to pudding mix, beating with wire whisk until well blended. Stir in nutmeg.
7. Spoon over individual servings of dessert.
8. Cover and refrigerate any leftover sauce and/or dessert.

Notes

Prepare as directed, adding dried or fresh cranberries to the apple mixture before cooking. Adjust the sugar to taste.

Add 1 tablespoon rum to the sauce mixture along with the nutmeg.

Nutrition

Per serving: Calories 300 Total fat 12g Saturated fat 4g Cholesterol 20mg Sodium 330mg Carbohydrate 45g Dietary fiber 3g Sugars 32g Protein 5g

Vitamin A 8% DV Vitamin C 4% DV Calcium 10% DV Iron 6% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company