Grape Nut Apple Caramel Pudding

This recipe came from my grandmother on my mom's side. It is more like an apple crisp rather than a pudding, so I don't know how it got its name. But since that is what my grandmother called it, I am keeping the title. 

It is a bit unusual in that it calls for Grape Nuts cereal in the topping, instead of the traditional oatmeal. I do remember my mom really liking this and serving it warm or cold, drizzled with whipping cream. She did not whip up the cream first, but just poured it out of the carton. Just a little. It is very good. 

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Filling

5 medium apples (Such as Honeycrisp, Gala, or Granny Smith) peeled and thinly sliced

1/2 cup water

1 tsp cinnamon (The recipe calls for just 1/2 tsp, but with that many apples, it probably needs more)

Topping

1/2 cup butter, softened to room temperature

1 cup brown sugar

1/2 cup flour

1/4 tsp salt

1 cup Grape Nuts cereal

Optional

Heavy whipping cream

Directions

Place thinly sliced apples in a well-greased 1-quart glass casserole dish (This is about the equivalent of a smaller sized loaf pan. See here for a comparison chart on casserole dishes and baking pans.) Sprinkle cinnamon over the apples, and then pour the water on top.

In another bowl, combine the butter, brown sugar, flour, salt, and Grape Nuts cereal. Mix together well until resembles coarse crumbs. Sprinkle over the apples. 

Bake at 350 degrees for about 30 minutes, or until apples are tender and topping is a golden brown. 

Best served warm, drizzled with heavy cream (You could whip up the cream, if desired, or serve with ice cream.)