CREAMY DUTCH APPLE DESSERT
3 Tbsp. butter or margarine, melted
1 cup graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (8-ounce) carton sour cream
1 (21-ounce) can apple pie filling
1/4 cup chopped walnuts
1/2 tsp. ground cinnamon
Combine butter and cracker crumbs in an 8-inch square baking dish; firmly press mixture in bottom of dish, and set aside. Combine condensed milk and lemon juice; stir in sour cream. Spread cream mixture over crust. Spoon pie filling over cream mixture. Bake at 400 degrees for 18 minutes. Combine walnuts and cincnamon; sprrinkle on top. Serve warm. Yields: 8 servings.
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QUICK FRUIT COBBLER
1 (21-ounce) can cherry or blueberry pie filling
1 (8-ounce) can unsweetened crushed pineapple, drained
1 (9-ounce) package yellow cake mix
1/3 cup butter or margarine, melted
Spoon pie filling into a lightly greased 8-inch square baking dish. Spoon pineapple over filling. Sprinkle cake mix evenly over pineapple. Drizzle butter over cake mix. Bake at 425 degrees for 20 to 22 minutes. Yields: 8 servings
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CHERRY CRISP
1 (21-ounce) can cherry pie filling
2 tsp. lemon juice
2 Tbsp. all-purpose flour
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. butter or margarine
1/2 cup regular oats, uncooked
Combine cherry pie filling and lemon juice; spoon into a lightly greased 1-quart casserole. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender until mixture is crumbly. Stir in oats. Sprinkle mixture over pie filling. Bake at 425 degrees for 20 to 24 minutes. Serve with ice cream, if desired. Yields: 4 to 6 servings
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QUICK BLUEBERRY SLUMP
1/2 cup all-purpose flour
1/4 tsp. salt
1-1/2 cups sugar
5 cups fresh or frozen blueberries, thawed
2 Tbsp. lemon juice
2 Tbsp. b utter or margarine
1 (9-inch) refrigerated piecrust
Combine flour, salt, and sugar in a medium bowl. Add blueberries; toss gently. Spoon into a lightly greased 8-inch square baking dish. Sprinkle lemon juice over blueberry mixture, and dot with butter. Cut pastry to fit top; place over filling. Make several slits in pastry to allow steam to escape. Bake at 450 degrees for 18 to 20 minutes or until crust is golden. Yields: 8 servings.
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PEACH CRINKLE
1 (29-ounce) can sliced peaches, frained
1 Tsp. grated lemon peel
1 (9-ounce) package piecrust mic
2/3 cup firmly packed light brown sugar
1/4 cup butter or margarine
Vanilla ice cream
Place peaches in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with lemon rind. Combine piecrust mix and brown sugar; sprinkle over rind. Dot with butter. B ake at 425 degrees for 15 to 20 minutes. Serve with ice cream. Yields: 6 to 8 servings.
Enjoy:
3 Tbsp. butter or margarine, melted
1 cup graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (8-ounce) carton sour cream
1 (21-ounce) can apple pie filling
1/4 cup chopped walnuts
1/2 tsp. ground cinnamon
Combine butter and cracker crumbs in an 8-inch square baking dish; firmly press mixture in bottom of dish, and set aside. Combine condensed milk and lemon juice; stir in sour cream. Spread cream mixture over crust. Spoon pie filling over cream mixture. Bake at 400 degrees for 18 minutes. Combine walnuts and cincnamon; sprrinkle on top. Serve warm. Yields: 8 servings.
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QUICK FRUIT COBBLER
1 (21-ounce) can cherry or blueberry pie filling
1 (8-ounce) can unsweetened crushed pineapple, drained
1 (9-ounce) package yellow cake mix
1/3 cup butter or margarine, melted
Spoon pie filling into a lightly greased 8-inch square baking dish. Spoon pineapple over filling. Sprinkle cake mix evenly over pineapple. Drizzle butter over cake mix. Bake at 425 degrees for 20 to 22 minutes. Yields: 8 servings
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CHERRY CRISP
1 (21-ounce) can cherry pie filling
2 tsp. lemon juice
2 Tbsp. all-purpose flour
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. butter or margarine
1/2 cup regular oats, uncooked
Combine cherry pie filling and lemon juice; spoon into a lightly greased 1-quart casserole. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender until mixture is crumbly. Stir in oats. Sprinkle mixture over pie filling. Bake at 425 degrees for 20 to 24 minutes. Serve with ice cream, if desired. Yields: 4 to 6 servings
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QUICK BLUEBERRY SLUMP
1/2 cup all-purpose flour
1/4 tsp. salt
1-1/2 cups sugar
5 cups fresh or frozen blueberries, thawed
2 Tbsp. lemon juice
2 Tbsp. b utter or margarine
1 (9-inch) refrigerated piecrust
Combine flour, salt, and sugar in a medium bowl. Add blueberries; toss gently. Spoon into a lightly greased 8-inch square baking dish. Sprinkle lemon juice over blueberry mixture, and dot with butter. Cut pastry to fit top; place over filling. Make several slits in pastry to allow steam to escape. Bake at 450 degrees for 18 to 20 minutes or until crust is golden. Yields: 8 servings.
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PEACH CRINKLE
1 (29-ounce) can sliced peaches, frained
1 Tsp. grated lemon peel
1 (9-ounce) package piecrust mic
2/3 cup firmly packed light brown sugar
1/4 cup butter or margarine
Vanilla ice cream
Place peaches in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with lemon rind. Combine piecrust mix and brown sugar; sprinkle over rind. Dot with butter. B ake at 425 degrees for 15 to 20 minutes. Serve with ice cream. Yields: 6 to 8 servings.
Enjoy: