apple pie filling Archives - The Midnight Baker

3-Ingredient Apple Oatmeal Crisp

Judith Hannemann — Fri, 28 Nov 2014 00:00:00 +0000

3-Ingredient Apple Oatmeal Crisp

A quick and easy apple crisp that’s only three basic ingredients, but it tastes like you slaved for hours.

This apple crisp is amazingly delicious, for so few ingredients.

Yep, it takes advantage of a mix and pie filling, but the only one that has to know that is you!!!

My store had a coupon for a free dozen of large eggs if you bought three pouches of cookie mix. Of course I had to buy the cookie mix to get the free eggs–key word here being “free.”

Delicious–like an apple oatmeal cookie

But no joke, I do use cookie mix in a lot of things. Strangely, I don’t actually make cookies with it–I use it as an ingredient. I usually buy the peanut butter variety but this time I branched out and bought other varieties–one was oatmeal.

I also had several cans of apple pie filling in the pantry, and frankly, I need the space so I wanted to use them.

This is jazzed up with some pecans because I had about 1/4 cup lurking in the freezer–again, I wanted to free up some space–because space is a premium here. You can add any nuts you like, that is, if you want them. They are not necessary.

Uses convenience items

To me this tastes like a cross between an apple pie and a big oatmeal cookie. It’s FABU–and served here with real whipped cream (well, the can stuff because–you guessed it, ON SALE!!)

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3-Ingredient Apple Oatmeal Crisp

A quick and easy apple crisp that’s only three basic ingredients, but it tastes like you slaved for hours.

Prep Time5

Cook Time45

Total Time50

Course: desserts

Cuisine: American

Keyword: apples, oatmeal crisp

Servings: 4 -6

Calories: 549kcal

Author: Judith Hannemann

Ingredients

1 17.5 oz oatmeal cookie mix
1/2 cup butter melted
2 21 oz apple pie filling
1/4 cup chopped pecans optional

Instructions

*Peach or cherry filling may be substituted.
Preheat oven to 300 degrees F. Lightly grease a 2 quart baking dish.
Place apple pie filling in prepared dish.
In a large bowl, mix the cookie mix, melted butter and pecans, if you are using. Blend well, forming crumbs.
Top apples with oatmeal cookie mixture.
Bake at 300 degrees F for 40-45 minutes.

Nutrition

3-Ingredient Apple Oatmeal Crisp

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Apple Pie Cookies

Judith Hannemann — Fri, 20 Dec 2013 00:00:00 +0000

Apple Pie Cookies

Apple Pie Cookies are as American as…well…apple pie!

Refrigerated pie crust and canned apple pie filling is really all that’s needed for this treat! The caramel sauce makes it a little fancier, but if you don’t have it, don’t sweat it!

Just add a glass of milk or a cup of coffee!

You can skip the part with cutting out cookies–and make one giant cookie. There’s no odd bits left over and you can slice it up like a pizza to serve it.

These are so pretty, whoever you serve it to will thing you are a great kitchen artist. But you can tell them the secret is these are made with all convenience ingredients.

The cookies are a bit fussy, I will be upfront about that, but if you want to eliminate that step and just make the huge cookie, this is pretty easy.

I “wove” the lattice pie crust top as is standard, however you don’t have to bother with that–just lay one set of “strips” then lay another set going 90 degrees. No one will notice, and that’s a pretty quickie way of doing it.

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Apple Pie Cookies

Apple pie cookies are the easiest way to make apple pie! Refrigerated pie crust and canned apple pie filling are really all that’s needed for this treat!

Prep Time30

Cook Time30

Total Time1

Course: desserts

Cuisine: American

Keyword: apple desserts, apple pie cookies, easy cookie recipe

Servings: 12 cookies

Calories: 228kcal

Author: Judith Hannemann

Ingredients

1 pkg refrigerated pie crust 2 crusts
21 oz apple pie filling
1/2 cup caramel sauce
1 egg
1 tbsp water
1/4 cup sugar
1/2 tsp cinnamon
flour for dusting

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or use a non-stick sheet. Parchment is recommended HIGHLY.
Bring crusts to room temperature as per package instructions.
Chop the apple pie filling so the apples are in small chunks. You don't want the big slices. I used my food processor for this task.
Beat the egg with the water in a small bowl. Mix the sugar and cinnamon in another bowl.
Dust your work surface with a little bit of flour. Carefully unroll one of the pie crusts and place on the lightly floured surface.
Using a rolling pin, roll the dough very gently until it's just slightly thinner.
Spread the caramel sauce over the entire crust. Spread the processed pie filling on top of the caramel sauce.
Carefully roll out the second crust and place that on a lightly floured surface. Roll as for the first crust, just slightly thinner.
Using a pastry wheel or pizza cutter, cut this crust into (approximately) 1/2-inch strips. This is for the lattice top.
Form lattice over the top of the other filled crust.
Using a round cookie cutter that's about 2-3-inches in diameter, cut individual "cookies" and using a spatula to lift them, place on prepared baking sheet. There will be "bitsies" left over. Bake them up too...not as pretty but just as good.
You can eliminate the cookie cutting step and just make a giant cookie. That way you don't get the odd "bitsies."
Brush the tops of each cookie with the egg wash. Sprinkle each cookie with the cinnamon sugar.
Bake for 25-30 minutes or until lattice tops are golden brown.
Cool slightly and remove to a rack or plate to cool further. These may be eaten warm.
Makes 1 giant 10-inch cookie or about 6 smaller cookies (with odd-shaped bitsies)

Nutrition

Yummy Apple Pie Cookies

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Caramel Apple Pie Bars

Judith Hannemann — Sun, 06 Oct 2013 23:00:00 +0000

Caramel Apple Pie Bars

Easy as pie. Goes together in minutes.

Again was looking through my mother’s old cookbooks.

This was a Pillsbury Grand National winner back maybe 50 years ago and was called “Apple Pie ’63.” The original of course, started with a made-from-scratch pie crust, filling and caramel sauce.

I wanted to see if I could make this and update it to something so easy it could be literally tossed together in a couple of minutes. So, I took a chance because I have a few rolls of refrigerated large crescent rolls, I always have a couple of cans of assorted pie filling and caramel sauce. Of course cream cheese or neufchatel is always on hand.

The result was a success. This tastes great and it’s such little work, you will make this often.

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Caramel Apple Pie Bars

Caramel apple pie bars are the EASY way to make apple pie! With a crescent roll crust, there's no fuss.

Prep Time20

Cook Time35

Total Time55

Course: desserts

Cuisine: American

Keyword: apple pie bars, caramel apple pie, easy dessert recipes

Servings: 12

Calories: 219kcal

Author: Judith Hannemann

Ingredients

10.1 oz refrigerated crescent rolls
20 oz apple pie filling
1/2 cup caramel sauce
1/4 cup chopped walnuts
4 oz cream cheese softened
1 egg yolk
3 tbsp sugar

Instructions

Line a small (inside approx 13 x 9) baking sheet (jelly roll pan) with parchment.
Open crescent rolls and unroll both rectangles, placing side by side on parchment so they form a large rectangle that will almost cover the bottom of the baking sheet. Seal the perforations well and press to fit the bottom of the pan as best you can.
Spoon apple pie filling on top of crescent roll crust, spreading it well to cover.
Spoon caramel sauce in diagonal lines across the top of the apple, spacing each strip of caramel about 2-3 inches apart.
In a small bowl, beat the cream cheese, egg yolk and sugar until smooth. Pour cream cheese mixture in diagonal lines in between the caramel lines.
Sprinkle the caramel lines with chopped walnuts.
Bake at 375 degrees F for 30-35 minutes or until crust is golden and cream cheese stripes are beginning to brown and are slightly puffy.
Remove from oven and cool. May be served warm or chilled. Store any leftover covered in refrigerator.
Makes 12 servings.

Nutrition

Caramel Apple Pie Bars

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Apple Flautas

Judith Hannemann — Tue, 07 May 2013 23:00:00 +0000

Apple Flautas

Warm and delicious…nothing beats a flauta! And they can also be made on a gas BBQ grill–great for an outdoor party dessert. Not bad calorie-wise either (if you can stop at one).

I’ve always been intrigued by these ever since a neighbor gave me a bag of some from Schwan’s a few years ago. I kept meaning to make them, but at that time, I rarely bought tortillas.

Now that I’m into tortillas, I usually have them hanging around, and I just happened to have a few of the smaller 6-inch ones left over from a Cinco de Mayo dish I was making.

I didn’t bother with fresh apples since I have several cans of apple pie filling…that’s really all you are making when you start with raw apples. However, I did “fry” the apples in a little browned butter and leftover cinnamon sugar.

The result was amazingly delicious–despite the filling was the sugar-free variety. I figured since I saved SO many calories, I’d eat TWO of these LOL. With extra caramel sauce of course. You can also use dulce de leche in place of the caramel for a drizzle.

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Apple Flautas

Warm and delicious…nothing beats a flauta! And they can also be made on a gas BBQ grill–great for an outdoor party dessert. Not bad calorie-wise either (if you can stop at one).

Prep Time15

Cook Time20

Total Time35

Course: desserts

Cuisine: Mexican

Keyword: apple flautas

Servings: 6

Calories: 359kcal

Author: Judith Hannemann

Ingredients

2 cups apple pie filling 1 large can
2 tbsp cinnamon sugar
3 tbsp butter
6 small 6-inch flour tortillas
4 tbsp butter
1/4 cup cinnamon sugar 3 parts sugar to 1 part ground cinnamon
1/4 cup caramel sauce or dulce de leche

Instructions

Preheat oven to 350 degrees.
Melt the 4 tbs of butter in a 10-inch skillet. Dip one side of a tortilla in the melted butter and place buttered side up on a baking sheet. Sprinkle buttered side with cinnamon sugar, turn, brush other side of tortilla with butter and sprinkle with cinnamon sugar. Repeat with all tortillas.
Place tortillas in preheated oven for about 5 minutes, or until the are pliable enough to roll.
Roll tortillas into a loose roll and place seam-side down on baking sheet. Return to oven and bake for 10-15 minutes or until tortillas are crispy and begin to brown. Remove from oven; set on serving platter and set aside
Melt 2 tbs of butter in a 10-inch skillet over medium heat. When butter begins to brown, add pie filling and 2 tbs cinnamon sugar. Stir until sugar is dissolved and mixture begins to boil.
Spoon hot apple mixture on top of rolled tortillas. Drizzle with caramel sauce. May be dusted with powdered sugar if desired. Serve immediately.
Serves 6

Nutrition

Apple Flautas

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Caramel Apple Cheesecake Tart

Judith Hannemann — Wed, 13 Mar 2013 04:00:00 +0000

Caramel Apple Cheesecake Tart

What do you get when you combine a sweet pastry crust, apple pie filling, blobs of cheesecake, a crumb topping and caramel sauce? Caramel apple cheesecake tart, of course! And don’t let it’s look fool you–this is as easy as 1-2-3 and it’s not too bad calorie-wise either!

The pastry is as simple as can be–no rolling involved and entirely made in the food processor. As to the apples, pretty simple opening a can, huh? And the cheesecake filling just has 4 ingredients, speedily mixed all together in a matter of minutes. The most difficult things are the crumbs–kidding of course, but you do have to melt the butter and get out a small saucepan

Doesn’t break the calorie bank!

To further reduce fat and calories, you can substitute Neufchatel (now known as “low-fat cream cheese”) for the regular–but don’t use non-fat. It just won’t set up.

Sugar-free apple filling can be used too as well as fresh apples. Only thing I would not recommend is monkeying with ingredients in the crust nor using non-fat alternatives to the regular and reduced fat versions. Often quite bad results occur–one day I’ll post about a “cheesecake” I made with non-fat cream cheese. Picked it up by mistake as the packaging was almost the same as the regular. It’s a horrid substance, but that’s another posting entirely LOL.

You can be completely decadent and serve this warmed with a scoop of vanilla ice cream on top, or not be fancy and just serve plain and chilled. Choice and extra calories are yours.

Just ENJOY.

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Caramel Apple Cheesecake Tart

What do you get when you combine a sweet pastry crust, apple pie filling, blobs of cheesecake, a crumb topping and caramel sauce? Caramel apple cheesecake tart, of course!

Prep Time30

Cook Time45

Total Time1 15

Course: desserts

Cuisine: American

Keyword: apples, caramel, cheesecake tarts

Servings: 8

Calories: 494kcal

Author: Judith Hannemann

Ingredients

FRENCH PATISSERIE - real fancy, but a simple butter pastry:

1 1/4 cup unsifted flour
1/4 cup confectioner's sugar
1/4 tsp salt
4 OZ stick cold unsalted butter, cut in small chunks
1 egg yolk reserve the white for the filling
1 tbs cold water

APPLE CHEESECAKE FILLING

1 can apple pie filling
1 8- oz pkg cream cheese room temp
1 whole egg + reserved egg white
1/4 cup sugar
2 tbsp sour cream

CRUMB TOPPING

4 tbsp butter melted
1/4 cup brown sugar
1/2 tsp cinnamon
3/4 cup flour
2 tbsp sliced almonds reserve
1/4 cup caramel sauce for drizzle

Instructions

For Pastry:
Place flour, confectioner's sugar and salt in the bowl of a food processor fitted with the "S" blade (that's the standard blade). Pulse a few times to combine.
Add butter chunks and pulse until mixture resembles small peas.
Beat egg yolk and cold water together. With food processor running, add the egg/water mixture through the feed tube, only adding enough to make dough "ball"--depending on weather conditions, you may have to add a few more drops of water.
Remove the dough from the food processor, wrap in waxed paper or plastic wrap and keep in refrigerator until ready for use. You can keep this up to 3 days.
Press pastry into a 10-inch quiche/tart pan, bringing pastry up the sides. You may also use a springform pan of a similar size, but only bring the pastry about 1/2 to 1-inch up the sides.
For the Crumbs:
Mix the melted butter, cinnamon and brown sugar well. Add flour, about 1/4 cup at a time until good, firm crumbs are made. You may not have to use all the flour, or you may have to use a tablespoon or so more. Your eye must be the judge of the proper consistency.
For Filling:
Beat cream cheese and sugar until smooth.
Add eggs and beat until very smooth. Stir in sour cream.
Add apple pie filling to cream cheese mixture and just cut a knife through the mixture a few times--you don't want to mix it well, just "marble" it.
Putting It All Together:
Spread on top of crust in quiche pan. Top with crumbs. Sprinkle with sliced almonds.
Preheat oven to 425 degrees. Place pan on a baking sheet, preferably lined with parchment.
Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake an additional 30-35 minutes or until center of tart is almost set.
Remove from oven and cool on rack. You may serve this slightly warm or well chilled. However you serve it, drizzle each serving with caramel sauce.

Nutrition

Caramel Apple Cheescake Tart

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French Apple Pie Cobbler

Judith Hannemann — Thu, 28 Feb 2013 17:01:00 +0000

French Apple Pie Cobbler

How do you say pure heaven but purely easy? It’s this fantastic dessert that will have them begging not just for seconds, but thirds.

Start with a single-layer cake mix, a can of apple pie filling and you can’t get simpler than that. I buy the Jiffy brand cake mixes since it’s a convenient size for me, but you can use 1/2 of a regular double-layer cake mix if that’s what you have.

I used almonds, but any nuts you have on hand will do–or none at all if you are not into nuts.

Serve with real whipped cream, or just cream poured over the top. Also is terrific served a la mode.

This is a real winner.UPDATE: I just recently made this and didn’t melt the butter but cut the butter into the cake mix as you would pie crust or crumbs. MUCH better!!

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French Apple Pie Cobbler

How do you say pure heaven but purely easy? It’s this fantastic dessert that will have them begging not just for seconds, but thirds.

Prep Time15

Cook Time45

Total Time1

Course: desserts

Cuisine: American

Keyword: apple cobbler

Servings: 6

Calories: 557kcal

Author: Judith Hannemann

Ingredients

1 can apple pie filling
1 box Jiffy single-layer yellow cake mix or 1/2 box of a 2-layer size
1/4 cup butter melted
2 tbsp sliced almonds
2 tbsp chopped walnuts
1 tbsp butter
2 tbsp dark brown sugar
1/4 tsp cinnamon

Instructions

Preheat oven to 350 degrees
Spray or grease a 9 x 5 x 3-inch pan (loaf pan). Spread apple pie filling evenly across the bottom
Break off bits of the 1 tbs of butter and dot the filling with it.
Top with the dry cake mix; spread cake mix evenly across the top.
Drizzle the 1/4 cup of melted butter evenly over the top of the cake mix.
Sprinkle nuts over the top
Mix the 2 tbs of dark brown sugar with the cinnamon. Sprinkle evenly across the top and over the nuts.
Bake at 350 for 35-45 minutes, or until center of cobbler feels solid to the touch and brown sugar begins to caramelize.
Serves 6

Nutrition

French Apple Pie Cobbler

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