Ginger-Nut Apple Betty with Warm Eggnog Custard

Name: Ginger-Nut Apple Betty with Warm Eggnog Custard
Prep time: 20 min
Total time: 200 min
Yield: 8
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; ⅔ cup quick-cooking oats; ⅓ cup chopped pecans; ¼ cup butter or margarine, melted; 1 pkg. vanilla instant pudding mix; 2 cups milk; ¼ tsp. ground nutmeg

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 8 servings.

Ingredient list

2 Tbsp. sugar
1 Tbsp. flour
1 tsp. ground cinnamon
8 medium apples (about 2 lb.), peeled, cored and sliced
12 NABISCO Ginger Snaps
⅔ cup quick-cooking oats
⅓ cup chopped pecans
¼ cup (1/2 stick) butter or margarine, melted
1 pkg. (4-serving size) vanilla instant pudding mix
2 cups milk
¼ tsp. ground nutmeg

Directions

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.