Apple Custard Dessert

This is an easy, delicious dessert - from "Duncan Hines Holiday Spectacular”.  Almost everyone will enjoy this and the hardest part is peeling a few apples.  It didn’t call for any additional seasoning, and actually didn’t need it.  The ratio of topping to apples was just right.  We served it with a little heavy cream sprinkled with cinnamon sugar, but whipped cream or ice cream would be great. 
I made it with an ordinary yellow cake mix and Granny Smith apples that were both on sale.  
Halve the recipe by using a “Jiffy” one layer cake mix or weighing out half of the contents of your regular cake mix, halving the rest of your ingredients and using an 8 x 8” or 7 x 11” pan. 
                           Apple Custard Dessert
  1            Package Yellow Cake Mix (regular size)
  1            Cup  Coconut -- flaked
     ½       Cup  Butter
  6            Medium  Apples -- pared, cored, and thinly sliced
  1            Cup  Water
     ¼       Cup  Lemon Juice
Preheat oven to 350°.  Grease 13 x 9 x 2" pan.
Combine cake mix and coconut in a large bowl.  Cut in butter with a pastry blender or 2 knives.  Arrange apple slices in pan.  Sprinkle with crumb mixture.
Combine water and lemon juice in 2 cup measure.  Pour evenly over top.  Do not stir.
Bake at 350° for 45 to 50 minutes or until top is lightly browned and set.  Cool slightly before serving.
16 Servings
Use Granny Smith, Golden Delicious, Rome Beauty, Winesap, McIntosh or Jonathan apples.
2011 Cost:  $3.28 per recipe or 24¢ per serving.
Per Serving: 100 Calories; 8g Fat (64.7% calories from fat); trace Protein; 9g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 60mg Sodium.  Exchanges: 1/2 Fruit; 1 1/2 Fat.

1 comment:

  1. Oh this looks so good and I will let you know how it turned out!


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