This is one easy peasy dessert. It literally comes together in minutes and bakes up in about half an hour. Pie in half an hour-that's awesome!
This recipe comes from a Pampered Chef cookbook titled, All The Best. My friend Maranda is now a Pampered Chef consultant and I snagged this recipe from her while at one of her cooking shows. It really is simple to throw together since all you basically do is layer ingredients then toss it in the oven. The hardest part is peeling and slicing apples but that really isn't difficult.
I liked this tart because it combines apple pie that my husband likes and cherry pie that I like. The two fruits come together and are topped with cinnamony crumbs- it's like three desserts in one! It really would have been great served with ice cream but I didn't have any. The only down side to this dessert is that the crust got soggy on the second day. So if you make it (and I highly recommend that you do) make sure you have enough mouths to feed and eat it while it's fresh!
Cherry Apple Crumb Tart adapted from Pampered ChefPrinter Friendly Version
- 1 refrigerated pie crust
- 2/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter
- 2 large Granny Smith apples
- 3/4 cup canned cherry pie filling (about 1/2 of a 21 oz. can)
Preheat oven to 400 degrees F. Let pie crust stand at room temperature 15 minutes.
In a medium bowl, combine the flour, brown sugar and cinnamon. Add butter and blend thoroughly using a pastry blender or two forks. Mixture will come together and form crumbs when squeezed in your hand. Set aside.
Roll out pie crust into a 13-inch circle and place on a baking stone or a cookie sheet lined with parchment paper.
Peel, core and cut apples into thin slices. Layer apples evenly over crust leaving a 1-inch border of crust.
Spread 3/4 cup cherry pie filling over the apples. Sprinkle flour mixture over apples and pie filling. Fold the outer edge of the pie crust up over the fruit to form a rim.
Bake 30-35 minutes or until crust is golden brown. Remove from oven and cool slightly. Serve warm.
I have a couple more Thanksgiving dessert recipes to share with you and I'm on a mission to get them blogged before Turkey day, so I'll see you back here in a few!