This is an old family favorite that was adapted from a recipe, that I found in a local newspaper, about 25 years ago. It works well for most canned fruits.
I’m not too good at making pie crust from scratch, but you can use your favorite crust recipe if you want, or just buy it frozen and defrost before filling and baking. The frozen ones usually come 2 to a package, but you’ll only need 1 of them for this recipe.
- 1 large unbaked deep dish pie crust
- 1/2 cup sugar
- 2 TBS cornstarch
- 1 29 oz can (1 lb 13 oz) fruit cocktail, drained with juice reserved (1 cup – if juice doesn’t equal 1 cup, add a little water)
- 1 TBS butter or margarine
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup old fashioned oats
- 3/4 cup flour
- 3/4 cup packed brown sugar
- 1 stick butter or margarine, softened
- Preheat oven to 375F.
- In a medium saucepan, mix together sugar and cornstarch.
- Stir in juice from fruit.
- Cook over medium heat until mixture boils and thickens. (about 2 minutes) Remove from heat.
- Stir in butter, cinnamon, and nutmeg.
- Add fruit and stir.
- Spoon mixture into pie crust.
- In a large bowl, combine all topping ingredients. Mix until crumbly.
- Sprinkle crumb mixture evenly over fruit.
- Bake at 375F for about 35 to 45 minutes, or until the edges of your crust turn golden brown.
Serve warm, with ice cream if desired.
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