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Fruit Betty with Crumb Topping
  • Gluten-Free
  • Egg-Free
  • Soy-Free
  • Corn-Free

Fruit Betty with Crumb Topping

A fresh, seasonal dessert with a sweet topping. Made with our Baking & Pancake Mix.

Ingredients
    • 1 cup Pamela's Baking & Pancake Mix
    • ⅓ cup brown or white sugar
    • ½ teaspoon cinnamon (optional)
    • ⅓ cup butter or oil
    • ⅓ cup chopped nuts (optional)
    • 2 to 6 cups fruit (amount depends on dish size)
Directions

    Preheat oven to 350°.

    Mix Baking & Pancake Mix, sugar and cinnamon together. Rub the butter or oil into the flour mixture with your fingers or pastry cutter until the mixture resembles coarse bread crumbs. Add nuts and toss lightly to combine.

    Peel and slice fruit such as peaches, nectarines and apples. Use any combination of these, and/or berries, to make approximately 2 to 6 cups of fruit. If your fruit is only mildly sweet, mix fruit with up to ¼ cup sugar, and if juicy, mix a TBSP of cornstarch into the sugar. If using apples, partially cook them first with a little cinnamon to reduce final baking time. If using frozen fruit, thaw and drain first. Pour prepared fruit into lightly greased dishes or pan. Top fruit with as much crumble as desired. For a crunchier topping, squeeze some of the crumble together to create large clumps.

    Bake for about 30 minutes, or until crumble looks browned on top and fruit is cooked. Crumble is also great on muffins, pound cakes and coffee cakes. Topping may be doubled and extra can be stored in airtight container in refrigerator.

    © Pamela's Products, Inc.

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6 Item(s)

Joan 12/336/2017 12/03/2017
Thank you for this recipe, my friends just loved it.



I used walnuts and frozen berries. Fresh strawberries and fresh blackberries were also added to it



The only problem i had was nothing was left for me take home.



Can't wait to try it with fresh summer fruits, just love your product.
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Joan 08/214/2017 08/03/2017
Will make this on saturday, using frozen mixed berries. I know it will be delicious.
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Wendy 10/280/2016 10/07/2016
I made it for a party, so I need 12 servings. I increased the crumble ingredients by 1/2. I used 8 cups of fresh blueberries and a 13X9 inch glass baking dish. I mixed 4 T of cornstarch with 1/4 c water. I put the cornstarch mixture in a 4 qt saucepan, added 1 c sugar and 1 t lemon juice. I brought it just to a boil, stirring to dissolve the sugar. I added the blueberries. I kept the heat medium high, stirring often, until the mixture was bubbling and thickened, about 10 min. I poured it into a baking dish sprayed with Pam. I sprinkled the crumb mixture over the blueberries. I baked it at 350degrees for 20 min. It was a hit!
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Misty Price 12/358/2015 12/25/2015
The measurements do not come over on my computer for the sugar, butter, or nuts. Only a tiny box where the measurement should be.
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    • Hi Misty, It is 1/3 cup sugar, 1/3 cup butter or oil, 1/3 cup chopped nuts.
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Nancy Hull 02/46/2015 02/16/2015
I've made this twice, once with frozen mixed fruit and once with apples. I just put the apples in the the baking dish and baked them for 15 min. I Took the pan out of the oven and added the topping and baked for 30 min. The apples were perfectly cooked.
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    • Thanks for the great idea. I was wondering the best way to cook the apples first and how long. I will add blackberries I froze in the summer.
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Becky 01/29/2015 01/30/2015
I used sour cherries and tart apples from my trees that I had washed and frozen last autumn. They were so tart that I added a half cup of sugar to the fruit mix. And I added one quarter cup of oatmeal and a few extra pecans to the crumble, but otherwise followed the recipe. It was wonderful! I had hoped we would have enough left over for another night of dessert, but everyone found room for a second helping.
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