APPLE SCRUNCH (APPLE DUMP CAKE)
Steps:
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the pie filling in the bottom of the prepared dish then sprinkle the dry cake mix evenly over. Drizzle the melted butter over the top. Use a butter knife to make a few large swirls to mix some of the ingredients together, but don't over-do it. Sprinkle the pecans over the top then bake for 45 to 55 minutes or until golden brown and set.
RHUBARB APPLE PIE
I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.-Sandra Lee Marr, Oakhurst, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 403 calories, Fat 20g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 292mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB & GINGER CRUMBLE
This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert
Provided by Tom Kerridge
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
- Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
- Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
- Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.
Nutrition Facts : Calories 705 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 53 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
RHUBARB APPLE PIE
I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.
Provided by Chef Joey Z.
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- For the filling:.
- In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
- Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
- In the meantime, prepare a pastry shell for a double crust pie.
- To assemble the crust:.
- On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
- Trim to 1/2 inch beyond the edge of the plate.
- Put the prepared filling into the pie shell.
- Roll the remaining pie dough out and form it into a 12 inch circle.
- Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
- Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
- To prevent the edges of the crust from burning cover with tin foil.
- You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
- Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
- Cool on a wire rack.
- Bon Appetit!
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