Apple-Cranberry Crisp with Eggnog Sauce

 

2

containers (3.5 to 4 oz each) refrigerated vanilla pudding

1

cup light eggnog

5

cups sliced peeled apples (5 medium)

2

cups fresh or frozen cranberries

3/4

cup granulated sugar

2

tablespoons all-purpose flour

2/3

cup all-purpose flour

1

cup quick-cooking oats

3/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/3

cup margarine or butter, cut into pieces

• 1 Place pudding in medium bowl. With wire whisk, gradually stir in eggnog until blended. Cover; refrigerate.
• 2 Heat oven to 375°F. In large bowl, mix fruit mixture ingredients; spread evenly in ungreased 12x8-inch (2-quart) glass baking dish.
• 3 In another medium bowl, mix 2/3 cup flour, the oats, brown sugar and cinnamon. With pastry blender or fork, cut in margarine or butter until mixture resembles fine crumbs. Spoon evenly over fruit mixture.
• 4 Bake 35 to 40 minutes or until deep golden brown and bubbly. Serve warm with chilled sauce. Store sauce in refrigerator.