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| Fat | 5g | 8% |
| Saturated | 3g | 13% |
| Trans | 0g | 0% |
| Carbs | 36g | 12% |
| Fiber | 6g | 25% |
| Sugars | 20g | 0% |
| Protein | 3g | 6% |
| Cholesterol | 10mg | 3% |
| Sodium | 3mg | 0% |
| Calcium | 27mg | 3% |
| Magnesium | 33mg | 8% |
| Potassium | 262mg | 7% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 4% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 13µg | 3% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 5µg | 6% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |

These crumbles have it all: fresh apple, crunchy oat topping, and the addition of a savory piecrust and crunchy cinnamon from McDonald’s and Taco Bell.
Preheat oven to 350 degrees.
In a 9-by-5-inch baking dish, toss together the McDonald’s pies, apples, lemon juice, cinnamon, sugar, and water until well incorporated. In a small bowl, combine the melted butter, Taco Bell twists, and oats. Top the apple pie-mixture with the oats and cinnamon twists and bake in the oven until bubbling and the oats are a golden brown, about 30 minutes. Serve with a scoop of Wendy’s vanilla frosty.
Special thanks to Emily Jacobs of Sage Recipes for helping us test this recipe.