Ginger-Nut Apple Betty with Warm Eggnog Custard

6  Ratings
  • 20 min prep
  • 3 hr 20 min total
  • Makes 8 servings.

Ginger-Nut Apple Betty with Warm Eggnog Custard Recipe

Ingredients

  • 2 Tbsp. sugar
  • 1 Tbsp. flour
  • 1 tsp. ground cinnamon
  • 8 medium apples (about 2 lb.), peeled, cored and sliced
  • 12 NABISCO Ginger Snaps
  • 2/3 cup quick-cooking oats
  • 1/3 cup chopped pecans
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 2 cups milk
  • 1/4 tsp. ground nutmeg

Instructions

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

Recipe Tips

Better For YouAlthough this indulgent dessert is high in fiber, watch portion size!

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

Special ExtraAdd 1 Tbsp. rum to the sauce mixture along with the nutmeg.

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Nutrition Information

Makes 8 servings.

Nutrition per serving:

  • Calories 300 
  • Total fat 12 g
  • Saturated fat 4 g
  • Cholesterol 20 mg
  • Sodium 330 mg
  • Carbohydrate 45 g
  • Dietary fiber 3 g
  • Sugars 32 g
  • Protein 5 g
  • Vitamin A 8 %DV
  • Vitamin C 4 %DV
  • Calcium 10 %DV
  • Iron 6 %DV

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