We all have those staples that we seem to keep in our pantry. Flours, sugars, and lots of other baking supplies. Often you will find a can of pie filling that I randomly picked up at the grocery store just for those times when I am craving a quick dessert, which is practically every night, but I don’t want to go too overboard with something sweet. This quick fruit crumble with almond flour is a simple dessert that can be made in just about 30 minutes and it will satisfy your sweet tooth.
I just happen to have a can of blueberry pie filling this time, but honestly you can use whatever flavor sounds good to you that day at the grocery store. I also tend to have lots of varieties of frozen fruit because I make smoothies just about everyday. You can use whatever fruit suits your taste that day.
I have also been using more and more almond flour in my recipes and really loving the change in texture that it brings and this recipe is perfect for anyone who has a gluten allergy. It can easily be dairy free as well by changing out the butter in the crumble mixture for coconut oil.
Quick Fruit Crumble with Almond Flour
To make this easy quick fruit crumble, you will pour a can of your fave pie filling into an 8 in” or so dish. This recipe can easily be doubled to make enough to fill a 13″ x 9″ pan as well. Top the pie filling with 1/2 cup of frozen fruit. The crumble is just a mixture of melted butter, almond flour, maple syrup, and a splash of vanilla.
I take the crumble mixture and break it up into small pieces over the top of the fruit mixture. Bake for about 30 minutes and you have a quick, yummy, satisfying fruit crumble that took little effort. Serve it with a scoop of your fave ice cream or whipped cream. But honestly it is good just as it is right out of the oven.
The mango gets nice and soft and combines with the pie filling. The crumble topping adds some texture. You can also top with some toasted coconut and sliced almonds for even more texture and flavor.
- 21 oz. can of pie filling
- 1/2 cup frozen fruit
- 1/4 melted butter or coconut oil(to make it dairy free)
- 1 1/4 cup almond flour
- 1 T maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 375 degrees.
- Pour pie filling into an 8" baking dish, top with frozen fruit.
- In a bowl, combine the butter, almond flour, maple syrup, and vanilla with a fork until fully combined.
- Sprinkle the crumble over the top of the fruit mixture in the baking dish.
- Bake for 30 minutes, until the top of the crumble is a medium brown.
- Serve with ice cream, whipped cream, or just some toasted coconut and sliced almonds. It pairs well with a hot cup of tea at the end of a long day!
As a sit here with my quick fruit crumble and hot cup of tea, I can take a few minutes to relax and enjoy my weekend before the busy week starts again. This recipe can be tailored to your taste and choice of pie filling or frozen fruit that you have on hand. Oh and don’t forget to stock a second can of pie filling for the next time you are craving dessert, but want something quick!