Scotch Apple Pudding

Haven't had any of this for a while, but I have a hankering. This recipe comes from Barb Curtis of Bowmanville, Ontario via The Harrowsmith #1 Cookbook. It's a popular desert around here. Maybe some of you would enjoy it too. We like it best when it's made with frost sweetened root stock crab apples.

Scotch Apple Pudding

2 (480ml) cups sliced apples
1/2 cup (120ml) white sugar
1/4 tsp. (1.25ml) cinnamon
1 egg
1/2 cup (120ml) milk
1/4 tsp. (1.25ml) salt
1/2 cup (120ml) brown sugar
1/2 cup (120ml) rolled oats
1/2 (120ml) cup flour
2 tsp. (10ml) baking powder
1/2 tsp. (120ml) vanilla
1/3 cup (80ml) butter

Arrange apples in bottom of buttered baking dish. Sprinkle with sugar and cinnamon.

Mix remaining ingredients and pour over apples. Bake at 350F (175C) for 1 hour or until it's a beautiful golden brown on top.