2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows
Cinnamon Oat Nut Topping:
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top
Preheat the oven to 350 degrees F. Grease a medium casserole dish.
Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to moisten.
Cinnamon Oat Nut Topping: Combine all ingredients in a small bowl until well combined
Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.
** Paula Deen**
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