We are always sharing recipes at our office and it's a great method, because I have come across some of my best recipes ever as a direct result.
Last week we had a birthday and it was Jamie Grant's turn to provide the treat.
So being the nice person she is, she asked the birthday girl what she would prefer.
The response was chocolate or apple crisp, and since we had enjoyed a chocolate cake for the last birthday just recently, she decided on the apple crisp.
The really nice aspect was that it wasn't your typical apple crisp although it tasted much the same.
The crust had just a little bit more texture and crunch and was thick with a subtle buttery taste.
Everybody enjoyed the dessert and some of us even had seconds later, but not without asking Jamie what made it so exceptional.
Her reply was the crust and the fact that it was not your traditional flour, brown sugar, and oatmeal base, but a yellow cake mix instead.
You're right, it doesn't get much simpler and it becomes very easy to see why the recipe is simply called "Fruit Magic."
The recipe below is for 9x9 pan, but Jamie doubled the recipe and prepared it in a 9x13 cake pan. Consequently, she used a regular sized cake mix, doubling the rest of the ingredients as well, also outlined below.
She also said it is great with other canned fruits, peaches in particular.
I'm anxious to try several.
Until next week, from my kitchen to yours, happy baking!!
Fruit Magic (Apple Crisp)
¼ cup margarine
1 Jiffy yellow cake mix
1 can apple pie filling
½ nuts (optional)
Cover the bottom of a 9x9 cake pan with the apple pie filling. In a bowl cut the margarine into the cake mix until crumbly. Sprinkle cake mixture over pie filling in pan. Ad nuts on top if desired. Bake at 350 for 45-50 minutes.
Some extra notes/options:
*Can be made with other fruit pie fillings
*For a double batch use a full size cake mix. If using nuts ½ - ¾ cup works best or as desired.