Streusel:
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons stick margarine or butter, melted Pancake:
4 tablespoons margarine or butter, cut into pieces
1/3 cup granulated sugar
1 teaspoon ground cinnamon
3 medium tart apples (about 1 1/4 pounds), cored and cut into
thin wedges
1 cup all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 large egg, lightly beaten
For streusel, combine
oats, flour, brown sugar and melted margarine in small bowl;
stir until crumbly. Set aside.
Heat oven to 350°F.
For pancake, place margarine
into 8-inch square glass baking dish.
Bake 3 to 5 minutes or
until margarine is melted. Remove from oven.
Stir in granulated sugar
and cinnamon. Add apples; stir until apples are well coated with
sugar mixture.
Bake 10 to 15 minutes
or until apples have softened, stirring occasionally.
In large bowl, combine
flour, oats, baking powder and salt; mix well.
In small bowl, combine
milk and egg; blend well. Add to dry ingredients all at once;
stir just until dry ingredients are moistened. (Do not over mix.)
Spoon over apple mixture in baking dish, spreading batter to
sides of dish. Sprinkle reserved oat streusel evenly over batter.
Bake 25 to 30 minutes
or until toothpick inserted in center comes out with a few moist
crumbs clinging to it. Serve immediately.
Makes 8 servings.
Recipe provided courtesy of The Quaker Oats Company.
