Apple Cobbler Crisp

If you have been following the blog, you know that we LOVE trying new cobblers out. A few weeks ago, we posted our Peach Cobbler Crisp, followed by our Blueberry Cobbler Crisp. Since they were each amazing, we knew we couldn’t stop there. This one was just as tasty and just as easy to make! I made this for my dad’s birthday dessert since he loves apple cobbler. It was a hit with everyone! I am already thinking of changing things up next time and using fresh fruit instead of canned pie filling. Stay tuned, I think a fresh blackberry crisp is coming, fingers crossed it turns out great!!

 

Ingredients:

  • 2 cans apple pie filling
  • 2 cups Bisquick or 2 cups of this DIY Bisquick recipe
  • 1/2 cup sugar
  • 1 cup (2 sticks) butter, melted
  • 1/2 cup chopped pecans

 

Directions:

  1. Grease a bundt pan.
  2. Pour in the 2 cans of pie filling.
  3. Sprinkle the Bisquick on top of pie filling.
  4. Sprinkle sugar on top of Bisquick.
  5. Melt butter and pour over sugar.
  6. Sprinkle chopped pecans on top of butter.
  7. Place pan in a preheated oven, 375, and bake for about 40-45 minutes.
  8. Remove from oven and serve in a bowl with vanilla ice-cream if desired.

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53 comments

  1. Kristin says:

    Definitely!! I am going blackberry picking next week and will play around with the recipe a bit. Stay tuned for it towards the end of next week!! 🙂

  2. Heather Funches says:

    For a sugar free crisp I used the sugar free pie filling and then I topped it with the Kasha granola cereal, drizzled with butter and baked it until it was crispy. It was wonderful and my diabetic patients loved being included.
    Otherwise all the other residents loved this version of the crisp. Thanks I always love new crisp recipes.

  3. Kristin says:

    Oh I love that you were able to make it low sugar!!! So glad it was a hit, I bet you had a lot of happy smiles from the people that ate this!! 🙂

  4. Kristin says:

    Hmmm, I am not sure. You could try it, but you would want to create some type of liquid/sauce. The pie filling has a syrup to it, so if you could create that, maybe by adding some sugar water and the rhubarb in a saucepan? it may work. Keep us posted on what you try!!

  5. Kristin says:

    Sure! Any pie filling works and if you want to use fresh fruit, simply make a homemade pie filling using sugar, water, and cornstarch 🙂

  6. Kristin says:

    I’m not sure if that would work only because the butter is the liquid that activates the Bisquick to form into a cake like consistency. You could try using coconut oil as a substitute to some of the butter, maybe 1 stick butter, 8 tbsp coconut oil?? Let me know how it turns out and what you end up trying!! 🙂

  7. Kristin says:

    Nope, you just scoop it with a spoon and add some ice cream 🙂
    You can also make this in a 11×7 baking dish, or possibly even an 8×8
    I just prefer the look of it in the bundt pan, hehe!!

  8. Kristin says:

    We made this a few months back when they weren’t in season, 🙁
    We have some yummy fresh apple recipes coming up though!! Stay tuned, 🙂

  9. Norma wall says:

    would you try something , with gluten free flour I love cobblers, but can’t do the flour, any more.

  10. Lori Myers says:

    My mom’s best friend used rhubarb in all her apple pies…one can of apple pie filling and 1 cup of chopped up rhubarb. She didn’t add any extra sugar as the pie filling is pretty sweet enough as is.

  11. Beverly A Harper says:

    U can do this recipe with fresh apples or any fruit u desire, for fresh apples, peaches, pears all u do is parboil them before , then add them with whatever seasonings are listed in the recipe.

  12. cathy says:

    Bundt cake is not what you should use for this. I made it then thought this is not going to work. Too late I will not do this again. Why would you tell people to do this?

  13. Kristin says:

    I simply use my bundt pan to cook this recipe since I have found it allows it to cook more evenly. I do not call this a bundt cake as this recipe cannot be taken out of the bundt pan without making a mess. This is more of a scoop into a bowl kind of dessert. Is that how yours turned out? You can also make it in a pan if desired.

  14. Anna says:

    Im single but would like to try this. Can i cut the recipe in half and it still work. I would like to also add some cinnamon, how much would you suggest for the half version.

  15. Kristin says:

    Hmmmm, good question on cutting this in half. I don’t see why that wouldn’t work, just be sure to lower the cook time. As for the cinnamon, that would be great! I would add about 1 tsp (roughly) if you halve the recipe 🙂
    Let us know how it turns out!

  16. Heather says:

    What about adding Carmel to it. Like a Carmel apple crisp. And how much you with I should add with out making it to sweet

  17. Kristin says:

    Oooooh I bet that would be great! Drizzled on afterwards! I would cut the sugar down, by half, and then melt about 1/3 cup and drizzle it on top!! Great idea!!

  18. Kristin says:

    Go ahead and leave in a little longer. Every oven is different, mine takes about 45 minutes, but I do know that my mom’s oven can take about 55 minutes sometimes until its crispy on top! Enjoy!!

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