Apple Crisp

Recently after a photo shoot, I had leftover apple pie filling. Since I hate wasting any food, I decided to utilize it in a crustless apple crisp. It was so easy, smelled incredible baking and was the perfect dessert as the temperatures drop. I say “was” because it was gobbled up quickly. Yours will too and you can substitute any canned pie filling you have. Make sure you have some vanilla ice cream on hand. That cold topping on the warm crisp is perfection! Happy Thanksgiving!

Crustless Apple Crisp

Yield: 6-8 servings

1 (15-ounce) can apple pie filling

3/4 cup all-purpose flour

3/4 cup old fashioned oats

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 stick unsalted butter, cut in pieces

Preheat the oven to 375 degrees. Coat a pie plate with cooking spray and place the pie filling evenly in the bottom. In a medium mixing bowl, stir together the flour, oats, brown sugar and cinnamon. Spread evenly over the pie filling. Scatter the butter pieces over the top. Bake for 35 minutes or until the topping is golden brown. Cool at least 15 minutes on a wire rack before serving warm with vanilla ice cream.

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