EASY APPLE GINGER CRUMBLE

2/3 cup Quaker oats (quick or old fashioned, uncooked)
1/3 cup crumbled gingersnap cookies
3 tablespoons chopped walnuts
2 tablespoons vegetable oil
1 can (21 ounces) apple pie filling
1/2 teaspoon ground cinnamon
1 container (8 ounces) fat-free sugar-free vanilla yogurt (to serve)

Preheat oven to 375 degrees F.

In small bowl, combine oats, cookies and walnuts; mix well. Drizzle oil over mixture; toss with fork until evenly moistened. Set aside.

In medium bowl, stir together pie filling and cinnamon. Divide evenly between five 6-ounce custard cups or oven-proof ramekins.

Sprinkle oat mixture over apples, dividing evenly. Place filled cups on cookie sheet.

Bake 20 to 25 minutes or until apples are bubbly around edges and topping is crisp. Cool slightly.

Serve warm topped with yogurt.

Servings: 5
Source: Quaker Oatmeal