ALL AMERICAN PEACH CRUMBLE PIE

Saturday our church had it's annual Thanksgiving Dinner and over 400 people were fed. This is the major fundraiser by the youth for youth activities for the next year. I volunteered to make two pies - one Sugar-Free or No-Sugar-Added and one fruit pie. For the No-Sugar-Added pie I made the Apple Cranberry Pie I shared several years ago here. I thought I would make something new for the fruit pie and found this recipe for All American Fruit Crumble Pie in the Quaker Bake It Better with Quaker Oats cookbooklet I bought recently at an estate sale. Published in 1994 it has over 50 favorite recipes from Quaker Oats. The best 50 cents I have spent in quite a while. 

The recipe said you could use apple or peach pie filling. I decided to use the peach pie fillings since there would be plenty of apple pies brought. The note for the recipe said, "There's no guesswork with this easy pie crust, and the end result tastes just an oatmeal cookie!" I must admit by the time we went to the dinner, all of the pie was gone, but I did ask the dessert lady about it. She asked if it had cranberries in it. When I told her it did, she said she didn't eat any of it, but her friend did and said it was very good. Guess I'll just have to make it again for us. It looked delicious if that means anything.

Click here for a printable version of just the recipe.

ALL AMERICAN PEACH CRUMBLE PIE

Crust:
1     cup oats - quick or old fashioned, uncooked (I used old fashioned)
3/4  cup flour
1/2  cup (1 stick) margarine or butter, melted (I used butter)
1/4  cup firmly packed brown sugar

Filling:
2     21-oz cans peach pie filling (can use apple for an apple crumble pie)
1/2  cup dried cranberries (1/2 cup raisins if using apple pie filling)
1/2  teaspoon ground cinnamon

Topping:
1/3  cup oats - quick or old fashioned, uncooked (I used old fashioned again)
1/4  cup flour
1/4  cup firmly packed brown sugar
3     tablespoons margarine or butter, chilled

Preheat oven to 375 degree F. Lightly grease or spray a 9 - inch pie plate.

For the crust:

combine dry ingredients; mix well.

Add melted butter;

mix well.

Press mixture evenly onto bottom and sides of prepared pie plate.

Bake 12 to 15 minutes or until golden brown. (I did cook mine 15 mine.) Cool slightly.

For the filling:

combine all ingredients; pour into prepared crust.

It help distribute the cinnamon, I sprinkled half of it (1/4 teaspoon) over the peaches and folded it end and

then added the other half along with the dried cranberries.

Pour filling into prepared crust.

For topping:

combine dry ingredients; mix well. Cut in butter until mixture is crumbly.

I grated the butter and

then used my fingers to work it in with the dry ingredients.

Sprinkle evenly over the filling.

Bake 25 to 30 minutes until topping golden brown. I did place the pie on a cookie sheet in case it spilled over has it baked - which it did.

Serve topped with whipped cream, ice cream, or frozen yogurt, if desired.