So this weekend, we were down at my parents Cocodrie, LA fishing camp - down on the Gulf of Mexico. Now for many people, "camp" food and camp life is about roughing it. It appears, however, that we don't all share that perception. When the family is together, it's a time of both relaxation and celebration... and we typically do NOT go without the comforts of home. We made these adorable little apple pie cups for dessert out of "camp stuff" that was on hand. They were the perfect ending to a great meal!
These are perfect for when you need something quick and easy and have limited pantry options (or no store in the immediate vicinity). They would also be getting kids involved in making dessert!
- puff pastry
- canned apple pie filling
- Topping -
- a convenience pack of instant oatmeal
- room temp butter
- brown sugar
Step-by-Step:
Thaw out a sheet of puff pastry about 30 minutes, then fold out along
lines and cut into thirds. This will yield 9 squares of pastry. You
can cheat the thawing time a little by microwaving 10 seconds, twice.
The "crust" |
Thaw |
Roll out to the thickness and size desired to fit your dessert cups.
Flour the surface and rolling "pin" first to avoid sticking. We had no
rolling pin, so improvised with a bottle.
Roll Out |
For the apple pie filling, we actually just opened a can of apple pie filling (we're at the camp, remember?) and filled the pastry. The apples were firm but cooked and also pre-seasoned. This is a huge time saver and also a great shortcut for someone who may be a little intimidated by preparing the filling from scratch.
Fill |
- a convenience pack of instant oatmeal
- room temp butter
- brown sugar
- room temp butter
- brown sugar
- just mix them together until slightly clumpy and top the apples.
- we also added a pat of butter directly on the apples prior to the "topping."
Bake at 450 degrees until the pastry and topping are done. The filling is already done, remember?
Topping 1 |
Topping 2 |
Topping 3 |
So cute, huh?? The beauty is.... convenience items, ease and time... all at about a 2nd grade level. And this would work with any of the canned pie fillings, so get creative! :-)
I hope you have enjoyed this recipe. If you'd like to see more of what we cook around here, please visit my Recipe Index. There are tons of ideas on there of things you can cook for/with your family.
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Here are a few things to pique your curiosity:
Written Method:
Thaw out a sheet of puff pastry
about 30 minutes. Fold out along lines and cut
into thirds. This will yield 9 squares of pastry. (you can cheat the thawing
time a little by microwaving 10 seconds, twice)
Roll
Out to the thickness and
size desired to fit your dessert cups. Flour the surface and rolling
"pin" first to avoid sticking.
Fill the dessert cups with a
layer of pastry. For the apple pie filling, we actually
just opened a can of apple pie filling (we're at the camp, remember?) and
filled the pastry. The apples were firm but cooked and also
pre-seasoned. This is a huge time saver and also a great shortcut for
someone who may be a little intimidated by preparing the filling from scratch.
For the topping, we scoured the
camp pantry and came up with the following: a convenience pack of instant
oatmeal, room temp butter, brown sugar. Just mix them together until
slightly clumpy and top the apples. We also added a pat of butter
directly on the apples prior to the "topping."
Bake at 450 degrees until the
pastry and topping are done. The filling is already done, remember?
I'd like to try this one, specially since it's 2nd grade level (that equates with: can't mess this one up). Anyway looks delicious.
ReplyDeleteMaybe you could make this with the little ones... I've been dying to try a strawberry and rubarb combination. I hear it's great, but haven't gotten up the nerve yet.
ReplyDelete