Cranberry Apple Crumble Topped Pancakes
Cranberry Apple Crumble Topped Pancakes
Recipe Yield:

What You'll Need

  • For the filling:
  • 1 large apple, peeled and diced
  • 12 oz. of fresh cranberries
  • 1/2 cup brown sugar
  • 2 tbsp. flour
  • For the topping:
  • 1-1/2 cup quick cooking oats
  • 4 tbsp. butter, softened
  • 2 heaping tbsp. flour
  • 1/2 cup brown sugar
  • For the pancakes: (make two batches to serve 4-6 people)
  • Aunt Jemima Complete Buttermilk Pancake Mix
  • Water
  • Syrup for serving

Products in Recipe:

Buttermilk Complete

What You'll Do

1 Preheat oven to 375 degrees.
2 In a mixing bowl, add cranberries, apples, flour, and sugar. Toss to combine.
3 Spread mixture in a small-medium sized baking dish.
4 Combine the ingredients for the topping and then stir with a fork until mixture is combined and crumbly. Spread over the fruit mixture.
5 Bake uncovered for 45-55 minutes, or until fruit is tender. Remove from oven and store at room temperature covered for up to three days.
6 When ready to serve, prepare pancakes according to box instructions. Take an ice cream scoop size of the crumble and top each stack of pancakes.
7 This crumble will make a fair sized amount. Serve any leftover warm with whipped cream or ice cream later!

    Products in Recipe:

    Buttermilk Complete
    Recipe provided by Amanda Dorich
    Secrets to Perfect Pancakes
    Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
    Other than egg substitute, there is no substitution for the eggs.
    egg substitute