The proof is in the pudding: not all apple crisp recipes are created equal…,
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
Preheat oven to 350°F (180°C). In a large bowl combine the apples with sugars lemon juice and cinnamon. Spray a 9×13–inch baking pan or 12 ramekins with baking spray. Layer the apples on the bottom of the pan or divide among the ramekins. Fill the ramekins to the top as the apples shrink during baking.
In a separate bowl combine all the cobbler ingredients and mix by hand until you have coarse crumbs. Sprinkle the crumbs over the apple mixture. Bake for 1 hour for a 9×13-inch pan or 35 minutes for ramekins.
TIP: For a really different and outrageous flavor you can use a package of instant butterscotch pudding instead of instant vanilla pudding.
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