“You can jazz this dessert up a bit with a drizzle of caramel sauce, so good!! If you don't have a skillet with an oven-proof handle, no problem, just wrap the handle in a double layer of foil, problem solved!!”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Melt butter in a 10-inch ovenproof nonstick skillet on medium heat. Add dry jelly powder mix and cinnamon. Cook and stir until jelly powder is dissolved. Arrange apples, cut sides down, in circular pattern on bottom of skillet. Top with remaining apples.
  2. Cool apples on medium-low heat 20 minutes or untl apples begin to soften and jelly powder mixture starts to thicken. Place pie crust over apples. Place skillet in oven.
  3. Bake 20 minutes or until crust is golden and apples are tender. Cool 3 minutes. Using oven mitts, plae large serving plate on top of skillet. Carefully turn skillet over onto plate. Serve warm. Cut into ten slices. Top each serving with about 2 tablespoons whipped topping.

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