Cleaning out my freezer proved to be a positive experience this morning. In the far left corner of my freezer compartment, I found a box of puff pastry cups that I had purchased several weeks ago and completely forgot about them (as they slowly made their way to the back of the freezer). I’m sure many can relate to this. As we pack our freezers and pantries with new items, other items are slowly shuffled “out of sight, out of mind”. I’m thrilled that I was able to quickly assemble this easy recipe for a Sunday dessert. Use any fruit flavored filling for this delicious treat.
Puff Pastry Shells with Cherry Crumble
1 package (6) Puff Pastry Cups, prepared according to package directions
1/3 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
1 can (21 ounces) cherry pie filling or your favorite flavor
Puff Pastry Cups with Cherry Crumble
Cool pastry shells on the baking sheet for 5 minutes. Remove center tops. Do not turn off oven. Keep temperature at 400 degrees. In a small bowl, stir the flour, sugar, cinnamon and butter until crumbs form. Sprinkle evenly over pie filling within each pastry. Bake for 5-7 minutes or until the crumb mixture is golden brown and filling begins to bubble. Remove from oven and let the pastries cool for 10 minutes. Return tops to the pastry. Sprinkle with powder sugar when completely cooled, if desired.
This past holiday weekend was mild and breezy…the perfect opportunity to head up the road to a local farm to purchase some plump, ripe blueberries. The trip was inspired by my niece who had been “baking up a storm” to celebrate her mother’s (my sister’s) birthday. My sister celebrates her birthday on Independence Day so her daughter prepared a few festive goodies for the occasion. After seeing a few pictures of the table setting for the party, I was inspired to uncover our vintage Mustang convertible and take a drive down the country road to pick up a five-pound box of freshly picked berries. This is one of my favorite pie recipes as it is super simple, made with fresh, bright flavors and ingredients. There is nothing like sharing a piece of blueberry pie after dinner on a Sunday evening with the family before starting another busy work week.
Blueberry Pie with Oat Crumble Topping
1 pre-made pie crust
1/2 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
5 cups fresh blueberries
2/3 cup packed brown sugar
3/4 cup old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of nutmeg
6 tablespoons butter
Preheat the oven to 375 degrees.
Press the pie crust into the bottom and up the sides of a 9″ pie plate. In a large bowl, stir together the sugar and flour, lemon zest and lemon juice. Gently stir in the blueberries. Carefully, pour blueberry mixture into the pie crust.In a medium bowl, stir together the brown sugar, oats, flour, cinnamon, and nutmeg. Mix in butter using a pastry blender or fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40-45 minutes in the preheated oven, or until browned on top. Cover with foil if crust starts to get too dark before baking is complete. Cool before slicing.