One of the great things about Orchard to Oven Pie fillings is how easy it is to use in a crisp or crumble. Technically there is a difference between the two but unless you’re cooking for a Good Eats junky, most people won’t know the difference. Call it what you will they are both have an intoxicating blend of butter and sugar at their core. Here is a good all around topping. I guarantee no one will turn their noses up at a warm dish of fruit covered with this rich topping, whatever you call it. This crumble recipe is for a 9x13 baking pan or two 8x8 baking dishes. When I am making a quick crumble for a small serving I like to freeze the leftovers to use for another time!
- 1 Cup Oatmeal, don't use instant or quick cooking
- 1 Cup All purpose flour
- 1 1/2 Cup brown sugar
- 1/2 Teaspoon pumpkin pie seasoning
- 1/2 Teaspoon cinnamon
- 1 Cup Butter, let's face it, everything is better with butter!
Place all the ingredients in a bowl and blend together. You can work with your fingers, pastry blender or whatever you have. If you like nuts you can add finely chopped almonds, pecans or walnuts to your topping. A 1/4 -1/2 C of chopped nuts depending on how nutty you want it to be!
Place your prepared Orchard to Oven fruit filling into a 9 x 13 dish and sprinkle the topping over the top. Bake for 40 – 45 minutes or until the filling is bubbly. It’s best served warm with your favorite ice cream.