Bubbling apple pie filling topped with a brown sugar and oat crumble served in a flaky pie crust--easy and delicious
1 frozen pie crust (9-inch), thawed
1 can (21 oz each) apple pie filling
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold Parkay® Original-stick (1/2 cup = 1 stick)
Reddi-wip® Original Dairy Whipped Topping, optional
How to Make It
Preheat oven to 450°F. Pierce bottom and side of pie crust lightly with fork. Bake 5 to 7 minutes or until browned lightly. Cool slightly. Reduce oven temperature to 400°F. Pour pie filling into baked pie crust; set aside. Mix flour, oats, sugar, cinnamon and salt in medium bowl. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over pie filling. Bake 25 minutes or until juices are bubbly and topping is golden brown. Cool slightly. Cut into 8 slices to serve. Top with Reddi-wip, if desired.
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