![]() ![]() But this crumble is delicious with or without added nuts. Now I typically add chopped nuts if I have them in my kitchen. Then I poured the apple pie filling into the baking dish and mixed the other ingredients in the bowl – I pulled out a quart jar of my apple pie filling, a large bowl & a 6×6 baking dish. However you like it – it’s all up to you! Here’s what I did for my crumble. Like To Add Nuts? Go wild! I even like to add more chopped nuts to the top of the crumble for that little extra sumpin’. Like more crumble topping? Double it and add more to the top. ![]() Like a deeper crumble? Double the pie filling. I used apple because obviously that’s what I had on hand. ![]() I’d think you could use any flavor pie filling – homemade or purchased. You’re basically just mixing up the actual crumble to stir in. You see, it uses actual apple pie filling instead of apples in syrup. And there’s almost half the ingredients too. Using Apple Pie Filling To Make Quicker Apple Crumbleīut this pie-filling-based crumble recipe is even more straightforward. I’ve written before about using my homemade apples canned in syrup to make a homemade apple crumble. Or maybe something even faster – Apple Crumble. Then even when unexpected company shows, homemade dessert is ready in a flash.įor a fast appley dessert I can use that homemade apple pie filling to make homemade Apple Pie. There are some examples of apple recipes we’ve enjoyed at the bottom of this post.īut one thing I like to do with those fresh apples is to make & can apple pie filling. I get to work making all sorts of fun things with them. Y’all know my aunt sends me home with bushels of apples every year. Jump to Recipe Harvesting Bushels Of Fresh Apples But you can use any flavor you like – homemade or purchased. Expect it to take 10 to 20 minutes depending on how much crumble you're reheating.I love this simple yet super fast homemade apple crumble recipe using apple pie filling. You can even make this crumble in advance by preparing the topping a day ahead and storing in the refrigerator or freezer.Ĭertainly! Just pop the baking dish back into a 350 degree oven until it's hot and bubbly. Just be sure to let the fruit thaw, then drain or blot any extra liquid from the fruit.Īfter baking, a crumble can stay on the counter, covered for 2 to 3 days, or covered in the refrigerator for four to five days. Or try them in Ree Drummond's refreshing blueberry-basil limeade.Ĭan you use frozen blueberries in baking?Īs is true for many blueberry desserts, including this blueberry crumble, you can use frozen blueberries in place of fresh. But if you're looking for new ways to use a pint, blueberries make a delicious addition to all your breakfast favorites, like pancakes, scones and smoothies. The fruit filling is an easy stir-together mixture of blueberries, lemon juice, vanilla, sugar, and cornstarch to thicken it right up.īlueberries in their peak season are so good, you could eat them by the handful. The crumble topping is made with oats, flour, brown sugar, cinnamon, salt, and butter to hold it all together. Pair it with The Pioneer Woman's classic vanilla bean ice cream and you've got yourself one heckuva summer dessert!Ĭrumbles are meant to be easy and simple and that's exactly what this recipe is. The end result is golden brown and bubbly. All that's left to do stir up the simple blueberry filling and pile both into a baking dish. If you're heading to a summer potluck and need a dessert that feeds a crowd, look no further than this blueberry crumble! The topping can be made a day ahead and refrigerated, or up to three months ahead and stored in the freezer. ![]()
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