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
    Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
    whisk
    Other than egg substitute, there is no substitution for the eggs.
    egg substitute