Easy apple crisp with apple pie filling

Fresh apples can be really high maintenance. Washing, drying, peeling, dicing, keeping the seeds and core out of your cut fruit. They turn brown. But canned apple filling saves a lot of time and prep. Why not let a handful of pantry ingredients do all the work this time around with this easy apple crisp?

Tips to make apple pie filling

Step 1: Preheat the oven to 400°F and grease the sides and bottom of an 8×8-inch baking dish. Pull out all of your ingredients that you’ll need before you begin baking. Keep your butter cold.

Step 2: Scrape both cans of apple pie filling into the dish then spread it into an even layer, then sprinkle the cinnamon over the top. Set aside.

Step 3: In a large bowl, combine cold cubed butter, flour, and sugar. If using unsalted butter, add a pinch of salt. Use a fork to cut the butter into the dry ingredients until the mixture looks like coarse sand.

Step 4: Stir the chopped pecans into the sandy crumble mixture.

Step 5: Spread the crumble over the top, edge to edge so the fruit is fully covered, then bake for 35 to 40 minutes until the top becomes a light golden brown. Let cool about 5 minutes since the fruit filling will be very hot.

Tools and equipment

• Measuring cups and spoons
• Large mixing bowl
• Fork
• 8×8-inch baking dish

Print

Easy Apple Crisp With Apple Pie Filling

A cozy apple crisp made with apple pie filling and a buttery pecan crumble that bakes until golden and bubbling.

Course Dessert

Cuisine American

Keyword apple crisp with apple pie filling, apple crisp with pecans, apple crumble, apple pie filling crisp, canned apple pie filling dessert, cinnamon apple crisp, easy apple crisp, fall apple dessert, quick apple crisp

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 303kcal

Equipment

• Glass Mixing Bowl Set
• Rubber spatula (for spreading)
• 8×8 Baking Pan
• Glass Measuring Cups

Ingredients

• 2 21-oz cans apple pie filling
• 2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup cold butter cut into cubes
• 1/2 cup chopped pecans
• pinch of salt, optional

Instructions

• Preheat the oven to 400°F and grease the sides and bottom of an 8×8-inc. baking dish. Keep the butter cold until you are ready to combine ingredients.
• Scrape both cans of apple pie filling into the dish and spread into an even layer. Sprinkle the ground cinnamon evenly over the top.
• In a large bowl, combine the flour, sugar, and cold cubed butter. Use a fork to cut the butter into the dry ingredients until the mixture is crumbly.
• Stir the chopped pecans into the crumble, then spread the mixture over the apple filling.
• Bake for 35 to 40 minutes, until the top is golden and the filling bubbles around the edges. Let sit for about 5 minutes since the filling will be very hot. Serve warm plain or with vanilla ice cream or whipped cream.

Nutrition

Calories: 303kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The bottom line

This easy apple crisp with apple pie filling pulls together with about 5 ingredients in fewer than 45 minutes. With a buttery pecan crumble, it’s a fall dessert I make when I don’t have any fresh apples on hand or I have a couple of cans of apple pie filling ready to do the trick.

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