
1 pkg Pillsbury Moist Supreme classic Yellow Premium Cake mix
1/2 cup melted butter
1 egg
2/3 cup rolled oats, quick or old fashioned
2 tsp cinnamon, ground
1 can eagle brand sweetened condensed milk
1 tbs lemon juice
4 cups granny smith apples, peeled & diced
1 jar of caramel ice cream topping
- Preheat oven to 350◦
- Grease/flour or spray a 9 x 13 pan with non-stick spray. Set aside.
- Blend the cake mix, butter and egg in a large bowl with electric mixer until the dough has formed.
- Press 1-1/4 cup of the dough in the bottom of prepared pan.
- In a separate bowl, blend the the oats, 1 tsp cinnamon and the remaining dough. Set aside.
- In a large bowl, combine the sweetened condensed milk, lemon juice and 1 tsp cinnamon and mix until well combined.Toss in apples and stir until they are evenly coated. Using a slotted spoon, pour the apples over the crust.
- Drizzle over the apples, any milk mixture that may be remaining in the bowl.
- Sprinkle the crumb mixture over the apples. (step 5)
- Lightly press the mixture gently downward to compact the layers.
- Bake 40-45 minutes or until it is a pretty golden brown and the apples are tender.
- cool on a wire rack before cutting into squares.
- Drizzle with caramel sauce before serving.
This recipe came out of a recipe/coupon booklet I got from my grocery store in the fall of 2016. I also found the photo/recipe on the Eaglebrand.com website.
No comments:
Post a Comment