Apple Stuff Recipe -
Apple Stuff Recipe

Apple Stuff

Recipe by  

"Strawberry gelatin is the thickening agent in this cobbler. This is a recipe my mom and I always bake and it is very good."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Peel, core and chop apples. Spread them in a 9x13 inch baking dish.
  3. Cover apples with gelatin mix.
  4. Mix together the butter, flour and sugar until well combined. Sprinkle over the apples.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

very good. my husband really like this and asks me to make it all the time i have passed this on to other people

Most Helpful Critical Review
Sep 27, 2003

Hmm...much better served chilled. Add a little whipped cream and the kids would definately love it! I would rather make a cobbler that had a sugary, crumbly, top crust that would be served warm with ice cream.


25 Ratings

Aug 29, 2003

I made this for work, but my mother got to it first and we all just love it.

Aug 29, 2003

Found this to be WAY too sweet& gritty. No mention of cinnamon on the recipe.

Aug 29, 2003

My kids' love Apple stuff, I could make this every day, it is very simple 2 make and very quick.

Jul 21, 2007

I made this recipe for a church gathering this afternoon. It got absolute raves! I did alter it a bit...I took reviewers advice for more topping and added 1/2 cup more flour, 1/2 cup brown sugar and a few tablespoons more butter to the crumb topping and it was perfect! I also threw in about a cup of rhubarb I had in my freezer and some cinnamon and a pinch of nutmeg on top of the apple/rhubarb mixture. I used very tart apples and that, along with the rhubarb made the amount of sugar in the topping and the gelatin balance out just right. Threw some whipped topping on top and it went up so quick my husband didn't even get any! I definitely will make this again and very soon. Oh yes, I only had one small package of strawberry Kiwi Jello and one small package of Strawberry banana Jello. I was worried about that but you couldn't tell. Most people thought it was all strawberries and rhubarb. They didn't even know it was apples!

Jul 23, 2008

This recipe is really easy and good. However, the recipe needs some doctoring. I used the sugar free strawberry-banana jello, but I didn't really taste it. it gave the dessert a nice color, though. Also, I added a pinch of nutmeg and 1 tsp. of cinnamon to the topping. As well, I split the sugar into 1/2 brown sugar and 1/2 white sugar. Both of those were on the advice of other reviewers. Also, FYI, I used slightly tart yellow apples. And i left the peel on.

Apr 21, 2004

I've made this recipe many times and it always disappears quickly. There's many ways to serve it as well. Just a note, don't attempt to drizzle any form of icing over it (even if for show) because the crust is extremely sweet. I tried doing a light drizzle, and it made the sugar levels unbearable. My roommate enjoys it when I serve it hot with icecream on top. (When I do this, I usually make a little extra crumble topping to put on the "Stuff", just to make it hold the ice cream on top better). My beau on the other hand likes it chilled. I'm more of a room-temperature person myself, but it takes quite good all three ways. I've tried other forms of jello flavors that are complementary to apples, but have found strawberry to taste the best. Its a little more obvious with the other ones that the fruit is not really in there, but I've had dinner-guests gasp in disbelief when I told them that there were no actual strawberries in this recipe. The hardest part to this recipe is preparing the apples. Everything else is so easy that my cooking-impaired beau was able to make it. It is fun for kids to help make as well, as they get to sprinkle the jello on top, as well as the topping.


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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