Recipe: Crumb-Topped Apple Bake with Oven Custard Sauce (1979)

CRUMB-TOPPED APPLE BAKE

7 or 8 large tart cooking apples, peeled, cored and sliced 1/4 inch thick (8 cups)
1/2 cup apricot or other preserves
8 tablespoons butter or margarine, melted, divided use
2 cups soft bread crumbs
1/2 cup sugar
1 tablespoon vanilla
Whipped cream, lightly sweetened, then flavored with rum (rum optional)
Oven Custard Sauce (optional, for serving, recipe follows)

In large bowl combine apples, preserves and 4 tablespoons butter. Turn into greased 12x8-inch baking dish.

Mix well remaining 4 tablespoons butter, the bread crumbs, sugar and vanilla. Sprinkle over apples.

Set on top rack in cold oven. Turn oven temperature to 325 degrees F and bake until crumbs are browned and apples tender, about 1 hour 15 minutes.

Serve warm or chilled with Oven Custard Sauce or whipped cream.

OVEN CUSTARD SAUCE
(Makes about 2 cups)

Serve on Crumb-Topped Apple Bake (above) or any baked or fresh fruit.

1 or 2 eggs
1/3 cup sugar
2 teaspoons potato starch or cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup heavy (whipping) cream or half-and-half
2 teaspoons vanilla

In 1-quart greased casserole with fork beat until well blended egg(s), sugar, starch and salt. Gradually beat in milk. Set on top rack in cold oven. Turn oven temperature to 325 degrees F and bake oven 40 minutes or until thickened, beating twice with small whisk. Strain if necessary. Beat in cream and vanilla. Cover and chill. Beat before serving.

Makes 8 servings
From: Recipelink.com
Source: Woman's Day magazine, January 23, 1979