My family has been making this since the 70's. It is always a winner.

APPLE (RICE CHEX) CRISP

CRUST:
2 3/4 cups Rice Chex, crushed to 1 cup
1 3/4 cups flour
1 cup sugar
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3/4 cup butter, room temperature
FILLING:
3/4 cup sugar
1/4 cup flour
1/4 tsp. cinnamon
1/4 tsp salt
2 cups sour cream
2 eggs
1 tsp. vanilla
3 cups coarsely chopped green apples.

Preheat oven to 400 degrees F.

CRUST:
Mix all dry ingredients for crust. Cut in butter. Save 1 cup for topping. Press the remaining into 13x9-inch pan. Bake 5 minutes.

FILLING:
Stir together sugar, flour, cinnamon, and salt.

Stir together sour cream, eggs, and vanilla. Add to flour mixture. Mix well. Stir in apples. Pour onto baked crust.

Bake 10 minutes.

Sprinkle reserved crumbs over top.

Reduce oven to 350 degrees F. Bake 20 minutes or until toothpick comes out clean.

Serve warm with caramel.

Servings: about 12