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Ceil's Apple Pudding

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Serves 6 | Prep Time 20 mins | Cook Time 40 mins

Why I Love This Recipe

Grandma Ceil O'Hara was a fabulous cook, and most every dish she served was based on a firm foundation of butter---except this one. And it's a dessert! Tastes like deep-dish apple pie without the crust on the bottom. Always a favorite.

Ingredients You'll Need

6 apples (Jonathan, Granny Smith and/or Cortland--NOT Gala), peeled and sliced

2 T lemon juice
1/2 c. water
1/2 t cinnamon
1/2 c. sugar

3/4 c. flour
dash salt
4 T margerine
1/2 c. sugar


1. Place apples in an 8x8 pyrex dish or deep casserole; cover with liquid mixture.

2. Combine flour/salt/margerine/sugar mixture. Cut in margerine with knives until texture is like coarse oatmeal. Spread over apples.

3. Bake at 375 for 40 minutes. Lay foil over the top of the pan for first 15 minutes. Move pan to top shelf of oven for last 10 mins.

(Can also double all ingredients and use 9x13 pan. Cut water to 3/4 c. instead of 1 c.)

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