Apple Crisp Using Canned Pie Filling Food
APPLE CRISP
I love the crumb topping on this apple crisp. My daughter has been making this for 12 years and it comes out perfect every time. A friend gave me the recipe which originally called for baking apples but I changed it to the canned apple pie filling so a child could make it without having to use a sharp knife. The crisp can be made with any fruit pie filling.
Provided by AcadiaTwo
Categories Dessert
Time 55m
Yield 1 crisp, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour, sugar, baking powder, salt and egg together to form crumb mixture.
- Place apple pie filling on bottom of greased square baking dish.
- Spread crumb mixture over apple pie filling.
- Melt butter and drizzle over entire mixture.
- Sprinkle cinnamon over butter.
- Bake at 350° F for 35-45 minutes.
- (Serve with vanilla ice cream).
Nutrition Facts : Calories 231.5, Fat 5.7, SaturatedFat 3.4, Cholesterol 31.2, Sodium 202.8, Carbohydrate 44.9, Fiber 1.3, Sugar 27.1, Protein 1.8
CANNED APPLE PIE FILLING
I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.
Provided by southern chef in lo
Categories Apple
Time 55m
Yield 7 quarts
Number Of Ingredients 9
Steps:
- Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
- Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
- Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
- Drain the apple slices from the water, reserving water.
- Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.
CANNED APPLE PIE FILLING
Use in apple pies, apple crisp, as a topping for pancakes/waffles, in a yogurt parfait with granola or heated up in a bowl with vanilla ice cream or whipped cream. Recipe adapted from Ball's "Complete Book of Home Preserving". ClearJel® (NOT to be confused with Sure-Jell) is a corn starch that has been modified to give it special and unique characteristics when used in food products. From USDA: It can be used for canned fruit pie fillings because it does not break down in the acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. It is preferred for thickening canned pie fillings as well as other foods over other corn starches because it has less or no aftertaste, the thickened juices are smooth and clear, and foods thickened with ClearJel® may be frozen."
Provided by gailanng
Categories Dessert
Time 45m
Yield 7 pints
Number Of Ingredients 8
Steps:
- Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine sugar, ClearJel, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
- Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
- Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 462.3, Fat 0.6, SaturatedFat 0.1, Sodium 8, Carbohydrate 119.9, Fiber 5.7, Sugar 109.7, Protein 0.7
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