Pie Filling Fruit Dessert Recipes

EASY FRUIT CRISP "DUMP" DESSERT

Easy Fruit Crisp

Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Unbelievable! This 4-ingredient crisp goes together in only 5 minutes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g

CANNED FRUIT PIE FILLING OR CANNED DESSERT FILLING

Canned Fruit Pie Filling or Canned Dessert Filling image

This is filling for 4 - 6 pies, very easy, after heating and thickening, water bath for 20 minutes.See other uses listed in recipe.

Provided by Montana Heart Song

Categories Dessert

Time 1h

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 cups blackberries or 3 -4 cups huckleberries, washed
2 1/2-3 cups sugar
3 cups water
3 -4 apples, peeled, half slices
2 tablespoons lemon juice
1 teaspoon salt
3 -4 cups chopped frozen rhubarb or 3 -4 cups chopped fresh rhubarb
2 tablespoons dry tapioca
1 tablespoon cornstarch
1/2 cup cold water

Steps:

In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
Turn heat on low and stir until sugar is dissolved.
Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
Add instant tapioca. Do not use whole Tapioca.
Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
Fill hot water bath canner with hot water.
Cover and start the water to boil.
Increase heat to medium for the stockpot, stir and cook about 15 minutes.
Add 1 cup cold water. Stir.
In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
Fill jars, leaving 1 1/2 inch head space.
Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
With hot clean damp cloth. Put hot seal on each jar and screw on ring.
Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
Jars are hot and you don't want to click them against each other.
Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
Variations of the Pie Filling after Canning:.
•Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
•Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
•Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
•Use as a filling between baked cake layers.

Nutrition Facts : Calories 53.9, Fat 0.1, Sodium 49.2, Carbohydrate 13.9, Fiber 0.6, Sugar 12.3, Protein 0.1

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