Handwritten Recipe Wednesday: Fruit Crunch

I don’t know what to make of this one. Do you think this could be yummy? Is there really “Lite” apple pie filling?

Fruit Crunch

Use yellow or white Jiffy Cake Mix. Heat oven to 350F.

1 can (1 lb. 5oz.) apple pie filling (lite)

1 box Jiffy Cake mix

1/4 cup margarine – melted

1/2 cup chopped nuts (optional)

1/4 tsp. lemon juice (mixed in apples)

1/4 tsp. lemon juice (mixed in apples)

Spread pie filling in 8×8 pan or pyrex. Combine cake mix and nuts – add soft margarine until crumbly. Sprinkle over top of pie filling. Bake 45 – 60 minutes until golden brown. Can serve with whipped cream or ice cream. 6 servings.

(Still from recipe card) Changes I make: I use 2 cans of fruit filling. One-lite and second – plain apples. Mix well together and add 1/8 tsp. cinnamon – (Maybe little less). I sprinkle little milk on top of crumbly crust before baking. If doubling recipe I use 3 cans fruit and can use 1 box Duncan Hines yellow or white. Can also make with cherry pie filling.


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2 Responses to Handwritten Recipe Wednesday: Fruit Crunch

  1. Mary says:

    I’ve had this- it’s inexpensive and most of the ingredients can be acquired in food bank grocery boxes. It’s quick and tastes pretty good.

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