Fruit Crisp.....Single serving style

 I dugout this old recipe to make yummy desserts in my fancy Pioneer Woman Ramekins!  You could also use custard cups or 1/2 pint wide mouth canning jars are great too.  This is a great way to use my blackberry and apple pie filling that I canned last summer!!

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

EASY ANY PIE FILLING COBBLER

Last summer I canned lots of Blackberry Pie Filling......this winter I have been making lots of Cobbler!!  

Easy Any Pie Filling Cobbler

 ½ c. butter, melted
1 c. sugar
¾ c. flour
½ t. salt
2 t. baking powder

1/2 t. cinnamon (optional)
¾ c. milk
1 pint pie filling

Melt butter in a 9x9 baking dish.  
Mix sugar, flour, salt and baking powder.
Add milk and mix well.
Pour batter into melted butter – do not stir.
Drop pie filling into batter by spoonsful – do not stir.  
Bake at 350 for 50 to 60 minutes, until golden brown. 
Serve with vanilla ice cream or whipped cream. 

 
For instant pot:  Add 2 cups water and trivet and put cobbler in a round pan that will fit inside on the trivet. Cook on high pressure for 25 minutes.  Natural release for 10 minutes then release pressure.

For individual servings:  Make in 6 to 8, 4 inch ramekins or mason jars.  Bake at 350 for 30 minutes.  Or Cook in the instant pot for 15 minutes and don’t forget to add 2 c. water and a trivet.