Applesauce Crisp (Oatmeal) Recipe

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   PAN: 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN

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   1.

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   MIX STARCH, SUGAR, CINNAMON, NUTMEG, AND SALT TOGETHER IN MIXER BOWL.

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   BLEND WELL.

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   2.

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   Add in WATER AND BUTTER Or possibly MARGARINE.

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   MIX WELL.

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   3.

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   Add in APPLESAUCE, RAISINS, AND LEMON JUICE.

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    BLEND THOROUGHLY.

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    SET ASIDE FOR USE IN STEP 6.

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    4.

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    COMBINE FLOUR, ROLLED OATS, SALT, BROWNED SUGAR, AND BUTTER Or possibly MARGARINE; MIX Till CRUMBLY.

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    5.

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    PLACE 2 1/4 Quart CRUMB Mix IN EACH GREASED PAN; SPREAD Proportionately OVER BOTTOM OF PAN.

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    6.

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    SPREAD AN EQUAL QUANTITY OF APPLESAUCE Mix IN EACH PAN.

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    7.

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    SPRINKLE REMAINING CRUMB Mix (ABOUT 3 Quart) OVER APPLESAUCE Mix IN EACH PAN.

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    8.

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    BAKE 35 TO 40 Min Or possibly Till LIGHTLY BROWNED.

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    9.

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    CUT 6 BY 9.

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    SERVE WITH SERVING SPOON Or possibly SPATULA.

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    NOTE:

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    1.

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    5 Ounce (1 C.) CORNSTARCH MAY BE SUBSTITUTED FOR PREGELANTIZED STARCH.

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    OMIT STEPS 1 and 2.

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    COMBINE CORNSTARCH WITH 2 LB (4 1/2 C.) GRANULATED SUGAR AND 1 1/4 Quart Cold WATER; STIR Till SMOOTH.

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    HEAT TO BOILING; REDUCE HEAT; COOK Till THICK AND CLEAR.

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    REMOVE FROM HEAT.

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    Add in 4 Ounce (1/2 C.) BUTTER Or possibly MARGARINE, 2 TBSP Grnd CINNAMON, 1 TBSP Grnd NUTMEG, AND 2 1/4 TSP SALT.

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    MIX WELL.

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    FOLLOW STEPS 3 THROUGH 9.

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    NOTE: 2.

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    IN STEP 3, 6 Ounce LEMONS A.P.

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    (1 1/2 LEMONS) WILL YIELD 1/4 C. JUICE.

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    NOTE:

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    3.

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    IN STEP 3, 1 1/2-NO.

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    2 1/2 CN CANNED INSTANT APPLESAUCE MAY BE USED.

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    REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

* Per serving · 4 servings · Values may vary.