1 cup Rolled Oats
1 cup Flour
1 cup Brown Sugar
3/4 cup Butter (Melted)
10 Apples (Ida Red's are our favourite!)Directions:
Prepare apples (peel, core and slice apples into a 10"x18" pan).
Top with rolled oat topping mixture.
Bake at 375F for 30-35 minutes until apples are tender and crumble topping is golden brown.
(Should make at least 3 pies)
7 cups Cake & Pastry Flour
3 1/2 tsp. Salt
1 cup Cold Water
1/4 cup Margarine, melted
2-8oz. pkgs. Cream Cheese, softened
4 cups Apples, thinly sliced
Melt margarine. Add rolled oats, brown sugar and flour. Mix well and press into 9" spring-form pan. Bake at 350F for 15 minutes.
Combine cream cheese and sugar and blend at medium speed until well-blended. Add eggs one at a time, blend in vanilla and pour over crust. Toss apples in combined sugar and cinnamon. Arrange apples over cream cheese mixture. Sprinkle pecans on top.
Bake at 350F for 55-60 minutes or until centre is set. Cool in pan on a cooling rack. Chill before serving.
1 tbsp. Vegetable Oil
Heat oil in large saucepan over medium heat. Add onions and cook about 7 minutes or until softened, stirring ocassionally. Stir in garlic and thyme and cook 1 minute. Stir in squash, apples and stock.
Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor. Return puree to saucepan and add milk (or cream) and reheat. Season with nutmeg, salt and pepper.