Sunday, April 5, 2015

Easy Fruit Crisp baked in a Bundt Pan

I recently received this from a friend in Michigan. Thank you Linda for sharing this recipe. This is an easy recipe reminiscent of one that my Grandmother used to make. Her recipes had to be simple because our family would show up without notice. She had to have something wonderful to serve and this would have been her choice. She had a well stocked Pantry and all of these ingredients would have been readily available. That's why I love this. We also have a well stocked Pantry.
Any canned Fruit Pie filling can be used for this.

Easy Fruit Crisp baked in a Bundt Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Bundt Pan brushed liberally with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs. (I recommend a simple design like the classic Kugelhopf Pan. Here are two pictures of pans I use.

2 cans of your favorite Pie filling
2 C Bisquick
1/2 C Granulated Sugar
8 TBS Butter, melted
1 C chopped Pecans

Pour the Pie filling into the pan.
Sprinkle evenly with Bisquick.
Sprinkle evenly with Sugar.
Pour the butter evenly over the Sugar.
Sprinkle evenly with Pecans.
Do not mix!

Bake for 45 minutes.
Remove the pan and scoop individual servings into bowls and top with a scoop of Vanilla Ice Cream!

Peace in the Kitchen!

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