Adventures of Mel

Category: Pies & Pastries

Pie lovers unite with all kinds of pie recipes, pastries, no bake desserts, fruit cobbler, pie filling, and tutorials for how to make pie crust.

Reader favorites include this creamy no bake blueberry dessert, the most delicious caramel custard pie, and this super easy pecan nut pie crust recipe (no rolling required).

Easy and Delicious Beef Pot Pie Recipe From Scratch
How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

What’s the Difference Between a Meat Pie and a Pot Pie?

In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

Ingredients & Substitutions Notes

This recipe uses simple ingredients. You may already have everything you need on hand…
- Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
- Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
- Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
- All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
- Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!
How to Make Beef Pot Pie From Scratch

Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

How to Make the Beef Pie Filling
1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms.
Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

How to Bake Beef Pot Pie in the Oven
1. Pour the precooked filling into your unbaked pastry shell.
2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
What to Serve with Beef Pot Pie

Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

Expert Tips and Recipe FAQ’s

Can I make this a gluten free beef pot pie?
Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

How should I store leftover meat pie?
Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

Can you freeze pot pie?
Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

More Savory Pie Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Beef Pot Pie

Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!
7-Quart Slow Cooker
9-Inch Pie Plate
Large Knife
Wooden Spoon
2 Pastry Shells (unbaked)
1 medium Yellow Onion
2 stalks Celery (chopped)
3 medium Carrots (chopped)
1 medium Potato (chopped)
2 1/2 teaspoons Minced Garlic
2 pounds Beef Stew Meat
5 tablespoons Salted Butter
1/4 cup Water
4 tablespoons All-Purpose Flour
3 tablespoons Heavy Whipping Cream
1 1/2 teaspoons Sea Salt
1 teaspoon Pepper
1/2 tablespoon Ground Cumin
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.
Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.
Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.
Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.
Pour the precooked filling into your unbaked pastry shell.
Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.
Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.
That's it! Serve and enjoy with all your favorite side dishes.
How should I store leftover meat pie?

Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

dinner, Dinner Ideas, fall recipes, Main, Main Course, main dish, Meat & Seafood, Pies & Pastries, Slow Cooker
American, Dinner, Main Dish, Pie
beef pie, beef pot pie, beef pot pie recipe, homemade beef pot pie, steak pie, steak pie recipe
June 24, 2024
How to Make Homemade Apple Pie Spice Recipe From Scratch
How to make this easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant cinnamon spice mix that stores well, so that you can always have some on hand for your favorite fall-inspired treats and desserts!

Don’t get me wrong; I love spring and summer, but the fall season has the best desserts! It’s hard to beat a good Dutch apple crumb pie during the peak apple season, and I just love this easy apple crumble. Ever since I went gluten free, I’ve been making this gluten free apple crisp recipe all the time.

Most fall desserts call for fall spices, like cinnamon, nutmeg and a few others. Instead of measuring out each individual spice for every recipe, I’ve started just using my own apple pie spice mix or sometimes this homemade pumpkin pie spice when I’m making pumpkin recipes. You can generally use one or the other as a substitute any time those autumn spices are called for!

And if you’re wondering what the main difference between apple spice and pumpkin pie spice is, pumpkin spice usually has cloves, while as apple pie spice does not. That said, you can generally substitute one for the other without making too much of a difference.

Why You’ll Love This Apple Pie Spice Recipe
- You can make this easy one-bowl recipe in 5 minutes or less, and it uses cheap and simple ingredients.
- It’s chock full of warm, comforting fall spices we all know and love. There’s just something so cozy about the sweet, aromatic smell of this apple pie spice during the fall or holiday season!
- It’s perfect for all of your favorite, fall-inspired desserts and recipes. It makes an easy apple pie spice substitute for just about any recipe that calls for a touch of autumn spice.
- This recipe makes about 5 tablespoons of apple pie spice, but you can double, triple or even quadruple it to make as big of a batch as you need!
- The best part is that this recipe is easily customizable. You can add or take out whatever spices you want! I don’t like cardamom, so I made this homemade apple pie spice mix without cardamom.
- If you have any food allergies, like a gluten or nut intolerance, you can make your apple pie spice with allergen-friendly ingredients. Unfortunately, many store bought spice companies are pretty vague when it comes to food allergens that are listed on the label, so you never really know what you’re getting.
Ingredients & Substitutions Notes
- Cinnamon – Did you know that there are different types of cinnamon? Some people like the milder flavor of a good Ceylon cinnamon, but I prefer the strong flavor of a good Saigon/Vietnamese cinnamon. It’s also cheaper at my local grocery store. Cinnamon is the main ingredient for this recipe, so it does make a difference. If you want to learn more, here’s a great guide to all of the different types of cinnamon available in most big box grocery stores.
- Nutmeg – I just use a small amount of whatever ground nutmeg I can find.
- Allspice – Although many people think that allspice is a blend of various spices, it’s actually just the ground berries from the allspice tree! It has a very unique and spicy cinnamon flavor that gives off hints of black pepper. This recipe wouldn’t be the same without it.
- Ginger – I use ground ginger for this recipe, but it’s very strong and pungent, so you’ll want to use it in sparing quantities. A little bit goes a long way.
- Other Spices – I usually keep things simple with the 4 spices already mentioned, but you can also add other ground spices to your own spice blend, like cloves, cardamom, star anise and even black pepper. Be creative!
How to Make Homemade Apple Pie Spice

This fragrant fall spice blend is so easy to make. I can usually have everything mixed up and ready to go in 5 minutes or less…
1. Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
2. Whisk everything together in the small bowl until well combined. That’s it!
This recipe makes a great 1:1 substitute for store bought apple pie spice. If a recipe calls for 2 teaspoons of apple pie spice, you’ll use 2 teaspoons of homemade apple pie spice! It’s pretty strong, so you shouldn’t have to use too much apple pie spice.

Expert Tips and Recipe FAQ’s

How do you store homemade apple pie spice?
I recommend storing your homemade spice blends in an airtight container or small glass jar. Whatever you use, make sure it’s sealed tight, and then store it somewhere cool, dry and out of direct sunlight in a dark place for up to 6 months. We store all of ours in a dedicated spice cabinet in the kitchen. Another great way to store them is super handy spice rack.

Can you freeze apple pie spice?
Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I really just recommend storing them at room temperature.

More Fall Recipes Using Apple Pie Spice

Here are some recipes to which you can add your own apple pie spice blend…
- This apple quickie recipe makes one of the best apple crisps I’ve ever eaten, straight out of Grandma’s recipe box.
- You can’t go wrong with apple butter. Sometimes I make apple butter in the slow cooker or even apple butter in the Instant Pot.
- A hint of apple pie spice would go great in these Bisquick cinnamon muffins, or even these caramel pear crumble muffins!
- This French toast casserole makes a quick and easy breakfast recipe that would greatly benefit some of this apple pie spice!
- Make this cooked mulled cider an annual autumn tradition!
- Looking for more breakfast recipes? Drop a pinch of apple pie spice into the batter for these apple cinnamon buttermilk pancakes. Or what about this classic cinnamon French toast?
- These cinnamon stuffed pears are practically begging for a drop of homemade apple pie spice.
- Caramel apple donut holes make the best sweet snack or dessert, and they’re great for kids.
- Last but not least, I like to add a pinch of apple pie spice to this apple bundt cake with a cream cheese frosting. It’s the best apple recipe!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Apple Pie Spice Recipe

Easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant spice mix for all your favorite fall recipes!
Small Mixing Bowl
Whisk
1/4 cup Ground Cinnamon
2 teaspoons Ground Nutmeg
1 teaspoon Ground Allspice
1 teaspoon Ground Ginger
Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
Whisk everything together until well combined. That's it!
Store your homemade apple pie spice in an airtight container in a cool, dry place out of direct sunlight. It should keep for up to 6 months.
*You can double, triple or even quadruple it to make as big of a batch as you need.

Can you freeze homemade apple pie spice?

Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I only recommend storing them at room temperature.

apple recipes, Christmas, Dessert, Desserts, Fall, fall recipes, Pies & Pastries, Thanksgiving
American, Christmas, Dessert, desserts, Pie, Thanksgiving
apple pie spice recipe, diy apple pie spice, homemade apple pie spice, recipe apple pie spice, recipe for apple pie spice
April 11, 2024
Easy Dutch Oven Cherry Cobbler Over the Campfire
How to make a delicious Dutch oven cherry cobbler with canned cherry pie filling and a scrumptious homemade crumble topping. Quick and easy, old-fashioned campfire cobbler recipe that the whole family will love!

We do a lot of Dutch oven cooking. I may be partial to my Dutch oven blueberry cobbler, but there’s nothing better than a bowl of cherry cobbler, fresh off the crackling fire and served with a piping hot cup of campfire coffee on a cold night camping high up in the mountains.

You don’t even have to be camping to enjoy this easy recipe. My family loves the occasional campfire, and we make tons of campfire meals and desserts right here at home. Another one of our favorites is this campfire peach cobbler.

You can also just make this recipe in the oven, or you can make my more traditional sweet and tart dark cherry cobbler instead. If you’re looking for more traditional cobblers to make at home, you’ll also love my recipe for homemade blueberry cobbler and this best ever homemade peach cobbler in a cast iron skillet.

What’s the Difference Between a Cherry Crisp and a Cherry Cobbler?

Cherry crisp and cherry cobbler have a lot of similarities, but there are a few key differences…

For one, cherry cobbler is a free-form dish, which means that there is no pie crust base. You dump the pie filling into the pan and drop globs of biscuit dough, pastry dough or even cake batter on top. It is normal for at least some of the fruit filling to be visible on top.

In contrast, cherry crisp usually has a pie crust base, which is then filled with the fruit filling. Cherry crisp also has a much fuller topping, usually covering the filling entirely. This is usually a golden brown streusel crumb topping of some sort.

There is also a big difference in texture. Cherry cobbler has a gooey, melt-in-your-mouth texture, while as cherry crisp has more of a “crisp” texture, hence the name. Both cherry cobbler and cherry crisp are best served with a scoop of vanilla ice cream!

Cherry cobbler is an old-fashioned dessert originating in the 19th century. Did you know that it’s called “cobbler” because the appearance of the sparse topping, once baked down and melted into the fruit filling, resembles the appearance of a cobblestone street? Cool name, right?!

Why You’ll Love This Dutch Oven Dessert Recipe
- Dutch oven cobblers are quick and easy to make. It usually takes 5 minutes to throw this dish together, and around 20-30 minutes to bake.
- This is a perfect Dutch oven dessert to cook over the campfire. I’ll also show you how to make it with charcoal briquettes or even right at home in the oven.
- Cherry cobbler is one of the best comfort foods that I know. There’s nothing better than a steaming hot bowl of this delicious dessert served fresh off the crackling fire.
- This recipe uses only 6 simple ingredients, so it’s lightweight and easy to pack for your next camping trip.
- Campfire cobbler is a great recipe to make ahead. Simply mix everything up the night before, pack it up and bake the next day.
- Don’t like cherries? No worries, you can use any flavor pie filling you want for this recipe!
Ingredients Notes & Substitutions

This recipe uses only 6 simple ingredients. You may even already have everything you need…
- All-Purpose Flour – I recommend using all-purpose flour for the crumble topping. You can also make this a gluten-free cherry cobbler by swapping out the regular flour for a cup for cup gluten-free all-purpose flour. Just be sure to check all of the other ingredients over to ensure that they are truly gluten-free.
- Cane Sugar – Although you can use granulated sugar, I prefer pure cane sugar.
- Sea Salt – Regular table salt works just fine, but I love the flavor of this “real” Redmond sea salt.
- Unsalted Butter – I make my cherry cobbler with softened unsalted butter, but salted butter works too. If you do use salted butter, be sure to drop the actual salt in the recipe by about 1/8 teaspoon. This makes up for the extra salt in the butter.
- Whole Milk – I highly recommend whole milk for this recipe, but you can use 2% milk or even skim milk in a pinch.
- Canned Cherry Pie Filling – You may prefer to make your own homemade cherry pie filling with fresh cherries, but for the sake of ease, I just use a can of cherry pie filling from the grocery store. Remember, you can swap this out with whatever flavor fruit pie filling you want. If you’re gluten-free, you’ll want to be sure to use a gluten-free cherry pie filling.
You can scroll down to find a full ingredients list with instructions in the recipe card below.

How to Make Dutch Oven Cherry Cobbler

Before getting started, get your campfire ready. You’ll also want to grease up a cobbler dish with nonstick cooking spray. Rather than dump the cobbler directly into the Dutch oven, I like to use foil pie plates that are then placed inside. This makes for easier cleanup, and the foil pans don’t crack when you set them down into the hot Dutch oven.

You’ll want to let your fire burn down to the hot coals with some flame here and there. Then set your Dutch oven on the coals so that it can heat up.

Alternatively, if using charcoal briquettes, you’ll need to light 30-35 total. I use a chimney starter and a splash of lighter fluid for this. Once the charcoal is hot and glowing, spread it out, and set your Dutch oven on top to give it time to preheat while you assemble your cobbler.

Last but not least, you can also bake Dutch oven cherry cobbler in the oven at home. You’ll want to preheat your oven to 375ºF with the Dutch oven inside. Let’s get started…

Mixing Up the Crumble Topping

Now it’s time to get your topping ready…
1. Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing bowl ’til well-combined, and then add the softened butter and milk to the flour mixture, stirring everything together with a fork.
2. Your crumb mixture should come together into a soft, slightly sticky dough. Set aside.
Assembling Your Cherry Cobbler

Now that the crumble topping is all ready to go, let’s assemble the cobbler…
1. Go ahead and dump the cherry filling into the greased foil pan.
2. Next, crumble the prepared topping over the top of the filling. You want to leave fairly large globs of dough on top of the cherries to cook down and spread out. This forms that “cobblestone” appearance that we talked about earlier.
Finally, transfer your cobbler into the preheated Dutch oven, taking care not to burn yourself. I like to fashion an aluminum foil sling underneath the pie plate as pictured below, which allows me to drop the cobbler into the Dutch oven while holding the foil sling from above. I also use this to lift it back out later on!

How to Cook a Dutch Oven Cobbler

Now that your cherry cobbler is in the Dutch oven, put the lid back on and place it back onto the hot coals. You’ll also want to place an even, single layer of coals across the top of the lid. If you’re using charcoal briquettes, that’ll translate to 15-20 briquettes underneath the Dutch oven, and roughly 10-15 on top.

Let it “bake” for about 20-30 minutes, or ’til the crumb topping starts to turn golden brown and the filling has bubbled through. I recommend rotating the Dutch oven about 90º on the coals every 10 minutes as it bakes to promote even cooking. This Dutch oven lid lifter really helps with that.

Alternatively, if you’re just baking your cobbler at home in the oven, you’ll want to transfer your it into the pre-heated Dutch oven and bake at 375Fº for about 20-30 minutes. Again, it’s fully baked when the topping starts to turn golden brown and the filling has bubbled through.

When your cherry cobbler is done, take it off the coals or briquettes and serve while warm! You can top it off with homemade whipped cream, or you can serve it with a scoop of vanilla ice cream. It’s so sweet and delicious!

Expert Recipe Tips and FAQ’s

Can I make campfire cobbler ahead of time?
Yes, you can make any cobbler ahead of time by mixing everything up the night before for baking the next day. Go ahead and prep your cobbler, and get everything layered in your pie plate; then cover it with plastic wrap and store in the refrigerator or in an ice chest until you’re ready to bake. Once your Dutch oven is pre-heated, remove the plastic wrap from the cobbler and bake as instructed in the recipe card below.

Why is my cherry cobbler so runny?
This is likely because your pie filling lacks thickening agent, resulting in a runny cherry cobbler with a soggy topping. Canned cherry pie filling from the store should already have a thickening agent, but if you’re using a homemade cherry pie filling, you may need to add a couple tablespoons of cornstarch.

Keep in mind that an undercooked cobbler can also be runny. This is because the thickening agent within the pie filling needs to reach the boiling point order to activate and subsequently thicken the filling. So cherry cobbler can also get runny if it’s undercooked.

How do you store cherry cobbler?
Once fully cooled, leftover cherry cobbler should be stored in an airtight container in the refrigerator or in an ice chest. Kept this way, it should last up to 4-5 days.

You can reheat your cherry cobbler similarly to how you baked it in the Dutch oven, or you can reheat it ’til warm in an oven-safe dish in the oven at 350ºF. Don’t ever reheat fruit-based cobblers in the microwave, as it will make them soggy.

Can you freeze cherry cobbler?
You can also freeze cherry cobbler in an airtight container or freezer bag for up to 3 months. You probably don’t have a freezer available to you if you’re making this over the campfire, but it’s a good option if you’re making it at home.

To thaw your frozen cobbler, simply let it thaw in the refrigerator or in an ice chest overnight, and then warm it up similarly to how you baked it in the Dutch oven or in an oven-safe dish in the oven at 350ºF.

Dutch Oven Cobbler Variations

Looking for ways to switch up the recipe? Here are some ideas that come to mind…
- Remember that you can swap the pie filling to whichever flavor pie filling you want. You could use strawberry pie filling, blueberry pie filling, blackberry pie filling, peach pie filling or even apple pie filling.
- Many people like to add lemon-lime soda to their cobblers!
- If you like a little spice, try adding a pinch of cinnamon and nutmeg to the pie filling before layering it in your cobbler dish.
- Try adding a homemade yellow cake mix batter or even a homemade biscuit mix topping to your cherry cobbler!
More Campfire Dessert Recipes

If you’re looking for more great recipes, here are some more of my favorite desserts to cook over the campfire…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Dutch Oven Cherry Cobbler

Dutch oven cherry cobbler with canned cherries and a homemade crumble topping. Easy campfire cobbler recipe that the whole family will love!
9 Inch Round Foil Pan
6 Quart Cast Iron Dutch Oven
Whisk
Medium Mixing Bowl
Aluminum Foil
1 cup all-purpose flour*
2 tablespoons cane sugar
1/4 teaspoon sea salt
6 tablespoons unsalted butter (softened)
2 tablespoons whole milk
21 ounces cherry pie filling
Prepping the Campfire
Before getting started, get your campfire ready. You'll want to let the fire burn down to the hot coals with some flame here and there. If you're using charcoal briquettes instead, you'll need to light around 30-35 total, preferably using a chimney starter and splash of lighter fluid.
Set your Dutch oven on the hot coals or briquettes so that it has time to preheat.
Also go ahead and grease up your foil pie plates with nonstick cooking spray.
Mixing Up the Crumble Topping
Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing bowl 'til well-combined.
Then add the softened butter and milk to the flour mixture, stirring everything together with a fork. It should come together into a soft, slightly sticky dough.
Assembling the Cherry Cobbler
Dump the cherry pie filling into the greased foil pan.
Next, crumble the crumble topping over the cherry filling.
Finally, transfer your cobbler into the preheated Dutch oven, taking care not to burn yourself. I like to fashion an aluminum foil sling underneath the pie plate, which allows me to drop the cobbler into the Dutch oven while holding the sling from above. I also use this to lift it back out later on!
How to Cook Dutch Oven Cobbler
Now that your cherry cobbler is in the Dutch oven, put the lid back on and place it back onto the hot coals or charcoal briquettes. You'll also want to place an even, single layer of coals or briquettes across the top of the lid.
Let it "bake" for about 20-30 minutes, or 'til the crumb topping starts to turn golden brown and the filling has bubbled through. I recommend rotating the Dutch oven about 90º on the coals every 10 minutes as it bakes to promote even cooking.
When your cherry cobbler is done, take it off the coals and serve while warm!
*You can also make this a gluten-free cherry cobbler by swapping out the regular flour for a cup for cup gluten-free all-purpose flour. If you go this route, be sure to check all of the other ingredients, including the pie filling, to ensure that they are truly gluten-free.

How to Bake Cherry Cobbler at Home

You’ll follow the same basic instructions. Instead you’ll just pre-heat the oven to 375°F with the Dutch oven inside. With a foil sling, place the foil pan down in the Dutch oven, put the lid on, and place it in the oven to bake for 20-30 minutes. Oven times may vary.

Again, when the cobbler is done, the crumble topping will have changed to a deep golden brown color. Take it out of the oven and serve it while warm.

How do you store cherry cobbler?

Once fully cooled, leftover cherry cobbler should be stored in an airtight container in the refrigerator or in an ice chest. Kept this way, it should last up to 4-5 days.

You can reheat your cherry cobbler similarly to how you baked it in the Dutch oven, or you can reheat it ’til warm in an oven-safe dish in the oven at 350ºF. Don’t ever reheat fruit-based cobblers in the microwave, as it will make them soggy.

Can you freeze cherry cobbler?

You can also freeze cherry cobbler in an airtight container or freezer bag for up to 3 months. You probably don’t have a freezer available to you if you’re making this over the campfire, but it’s a good option if you’re making it at home.

To thaw your frozen cobbler, simply let it thaw in the refrigerator or in an ice chest overnight, and then warm it up similarly to how you baked it in the Dutch oven or in an oven-safe dish in the oven at 350ºF.

Camping Recipes, Dessert, Desserts, Pies & Pastries
American
campfire cobbler, dutch oven campfire cobbler, dutch oven cherry cobbler, dutch oven desserts, dutch oven desserts camping
January 15, 2024
How to Keep Pie Crust from Burning – 3 Ways to Protect Edges
Bake the perfect pie crust with a golden brown edge. How to keep pie crust from burning with 3 easy ways to protect the edges of the crust. Follow these tips, and you’ll make the most beautiful pie crust ever.

There’s nothing better than a good pie. In fact, I think my favorite flavor is this yummy chocolate meringue pie, or maybe even this caramel custard pie.

That said, a pie is only as good as its crust, which is why I can’t stand burnt pie crust edges; it just makes for a nasty pie crust, and it’s what every baker dreads. For years, I struggled with burnt, shriveled up pie crusts that pulverized to the touch, yet the filling was only barely cooked.

That is why I’ve dedicated so much time to developing a reliable, no fail pie crust recipe with butter, as well as a no-roll pie crust. In fact, it can even be made gluten-free!

After years of trial and error, I’ve finally started to figure out how to bake the perfect pie crust. By perfect pie crust, I mean a pie crust that is not only perfectly golden brown, but it is also wonderfully flaky and tender to the touch. A good pie crust should sorta melt in your mouth, and most agree that it is the best part of the pie!

Pie Crust 101 – What is Pie Crust

Pie crust is the outer pastry shell of a pie that holds the filling and other ingredients. Pie crust usually consists of 4 ingredients– flour, water, salt and some sort of fat, usually butter or vegetable shortening.

The resulting pie dough is rolled out to the shape of the pie dish; it is then laid and set into the pie plate, and excess overhang is trimmed off.

There Are 3 Types of Pie Crust
- A single pie crust only has a bottom crust in which the filling resides. Some single crust pies use toppings, such as a meringue pie topping, whipped cream, or fresh fruit.
- A double crust pie requires a top crust that is laid over top of the pie filling as a covering. The edges of a double crust are crimped together, and vent holes are cut into the top to allow excess moisture to escape, which ultimately prevents soggy insides.
- Other double crust pies may use a lattice pie crust, where the top crust dough is cut into lattice-like strips that are layered under and over each other in a way that resembles a basket weave appearance, then baked. The narrow spaces in between not only allow the filling to bubble up through, but they also act as natural steam vents. This How to Lattice Pie Crust tutorial is a good example of the basket-weave method.
Selecting the Right Pie Plate

There are 3 types of pie dishes, or pie plates…
1. Glass pie plate
2. Ceramic pie dish
3. Metal pie pan
I tend to prefer glass or ceramic because they give a more consistent, even bake. With a glass pie dish, you can see the sides and the bottom of your pie and tell how much it’s browning.

Size can also affect the balance between how quickly your crust bakes vs. how quickly the filling bakes. Typically, you’ll want a pie plate that’s no larger than 9.5″.

Which one I choose just depends on what I’m baking and how large a pie dish I need for the pie I’m making.

How to Keep Pie Crust from Burning – 3 Methods

Whether you want to learn how to keep pie crust from burning without foil, or with foil, here are 3 easy ways to protect the edges of your pie.

1. Buy a Pie Shield or Pie Crust Protector

Using a pie shield or pie crust cover on the edge of the pan is the best way to keep from burning your pie crust. You lay a pie shield over the outer edges of the pie crust, so that it’ll reflect the heat and prevent premature browning.

If you don’t feel like making a homemade pie shield and you want to keep your crust from burning without foil, there’s no shame in buying a pie shield you can use time and time again.

I highly recommend finding an adjustable pie shield, like this adjustable aluminum pie shield or even this adjustable silicone pie crust shield. Both of these shields are a big upgrade from homemade pie shields.

I actually have an old Pampered Chef pie shield I bought years ago, and it’s been my old faithful anytime I make a pie. While it’s not adjustable, it still gets the job done and protects the edge of a pie crust very well, not to mention it’s easy to store with all my pie plates.

2. Make an Aluminum Foil Pie Shield or Foil Protector

Of course, if you’re like me, the thought of another kitchen gadget cluttering up the cabinets and counters is enough to drive you nuts! Fortunately, you can make your own pie shield using aluminum foil.

How to Make an Aluminum Shield

Heavy-duty foil works best for this method.
1. Before baking the pie, start by cutting out 2-3 strips of aluminum foil (8-12 inches long and 2-3 inches wide).
2. Fold each strip lengthwise, so each strip is doubled.
3. Then wrap each strip around the edge of your pie crust, laying the foil on top of the edge and folding it down tight against the top of the pie plate both inside and out. It usually takes about 3 strips to cover the entire edge around.
You can also cut a square or circle out of a piece of foil just slightly larger than your pie plate, and cut a round circle of foil that you can then wrap around the edge of the crust.

You can simplify the entire process by watching this awesome video with a great pie shield hack. She makes it look so easy, and really, it is!

3. Parchment Paper Pie Shield

To keep pie crust from burning without foil…
1. The first step is to tear off a large sheet of parchment paper that is slightly larger than the pie dish.
2. Next, gently lay your pie dish over the parchment paper and trace its outline.
3. Then fold and cut the parchment paper square the same way you would an aluminum foil pie shield, leaving the traced side up for cutting.
4. Unfold the parchment paper and lay it over the pie crust, cutting any excess off from the outside edges of the parchment paper. Bake just as you would with the aluminum foil pie shield.
Other Things That’ll Help Prevent Burnt Pie Crust

Bake the Pie at the Correct Temperature

Although this is not usually the sole cause of a burnt pie crust, baking the pie at a higher temperature will cause premature browning of the crust before the center of the pie, the pie filling, or the rest of the pie has had a chance to cook. Always use the recommended oven temperature, or correct temperature, for whatever recipe you’re making.

Watch for Oven Hot Spots, Rack Placement, Etc.

Many ovens are either inefficient or inconsistent when it comes to heating. This can create hot spots throughout the oven, causing one side of the pie crust to brown faster than the other.

If your oven is like this, try rotating the pie halfway through the bake, which promotes even browning in these types of ovens. Some extreme cases may even require swapping racks halfway through the bake.

Expert Tips and FAQ’s

Let’s start with a few burning questions, no pun intended.

Why is my pie crust burning?
The outer edges of most pie crusts are thin and easily burnt, and it’s pretty common for them to brown long before the rest of the pie has finished baking. This can happen in both single and double crust pies, although the top of a double crust will not usually burn unless the oven temperature is too high. Although this can be a real challenge, there are many precautions that can be taken to prevent your pie crust edges from burning, hence the tips above.

How do you make pie crust not burn?
The easiest way to keep your pie crust from burning is by buying a pie shield or creating your own pie shield out of aluminum foil. Pie shields are laid over the outer edges of the pie, which deflects heat and prevents premature browning of the pie crust. Most people have at least a roll or two of aluminum foil in their cabinets, which is why this method works so conveniently.

Can aluminum foil go in the oven?
Aluminum foil is very heat resistant and perfectly oven-safe. Most oven manufacturers recommend using it to line baking sheets and pans, to cover foods and dishes, and as reusable foil dishes for baking food; this includes covering a pie crust! However, do not place it on the oven floor or directly on the oven rack, which can not only impede airflow and reflect excess heat to your pie crust, but it can also stick to the oven surfaces, causing permanent damage. It is also not recommended for use when baking especially acidic foods.

Perfect Pie Recipes to Make with Pie Crust

Now that you know how to keep pie crust from burning, try your hand at one of these yummy homemade pie recipes…
- Grandma’s old-fashioned pumpkin pie
- Dutch apple crumb pie
- Southern sweet potato pie recipe
- Classic pecan pie recipe
- Blueberry cream cheese pie
- Strawberry cream cheese pie
- Easiest strawberry pie you’ll ever make
- Fresh strawberry pie (Marie Callender’s Copycat)
- Cheesy Mexican meat pie
I always appreciate your feedback. Be sure to leave a comment, and follow me on Pinterest, Facebook, Instagram, and YouTube. You can subscribe to my email list too.
How to Keep Pie Crust from Burning

Bake the perfect pie crust with a golden brown edge. How to keep pie crust from burning with 3 easy ways to protect the edges of the crust.
Adjustable Pie Shield
Adjustable Silicone Pie Shield
Pampered Chef Pie Shield
Aluminum Foil
Parchment Paper
1 pie shield
3 strips aluminum foil
1 piece parchment paper
1. Buy a Pie Shield or Pie Crust Protector
Lay a pie shield over the outer edges of the pie crust, so that it'll reflect the heat and prevent premature browning.
2. Make an Aluminum Foil Pie Shield or Foil Protector
Before baking the pie, start by cutting out 2-3 strips of aluminum foil (8-12 inches long and 2-3 inches wide).
Fold each strip lengthwise, so each strip is doubled.
Then wrap each strip around the edge of your pie crust, laying the foil on top of the edge and folding it down tight against the top of the pie plate both inside and out. It usually takes about 3 strips to cover the entire edge around.*
3. Make a Parchment Paper Pie Shield
The first step is to tear off a large sheet of parchment paper that is slightly larger than the pie dish.
Next, gently lay your pie dish over the parchment paper and trace its outline.
Then fold and cut the parchment paper square the same way you would an aluminum foil pie shield, leaving the traced side up for cutting.
Unfold the parchment paper and lay it over the pie crust, cutting any excess off from the outside edges of the parchment paper. Bake just as you would with the aluminum foil pie shield.
*You can also cut a square or circle out of a piece of foi just slightly larger than your pie plate, and cut a round circle of foil that you can then wrap around the edge of the crust.

Desserts
American
how to keep pie crust from burning, how to keep pie crust from burning without foil, how to prevent pie crust from burning
September 28, 2023
Grandma’s Old-Fashioned Pumpkin Pie Recipe
Learn how to make old-fashioned pumpkin pie from my Grandma’s recipe box. You can make it with canned or fresh pumpkin. It’s a classic, family favorite Thanksgiving dessert!

Grandma’s pumpkin pie is one of the more popular desserts, besides pumpkin roll, on my family’s Thanksgiving dessert table. My grandma made pumpkin pie every Thanksgiving, and it’s just always been a staple ingredient for our holiday celebrations.

Of course, we also enjoy apple crumb pie, along with sweet potato pie (my personal favorite), and pecan pie too… But pumpkin pie is always the must have dessert.

Grandma’s recipe card is really worn and tattered, with lots of smudges and fingerprints. That’s how you know a recipe has been well used. It also bears the name of a close family friend, so Grandma actually took time to copy this recipe down after she’d likely eaten the pie; she wanted that recipe.

Why You’ll Love this Recipe…
- This pumpkin pie Grandma made is creamy, thick, and delicious with loads of pumpkin flavor.
- It’s easy to make from scratch, as simple as mixing up the pie filling and pouring it into the pie crust to bake.
- You can use canned pumpkin or fresh pumpkin for this American pumpkin pie recipe… We’ll talk about more options below.
Ingredients and Substitutions Notes
- Pie Crust – You can make a homemade single-layer pie crust, or you can just buy a pre-made pie crust.
- All-Purpose Flour – You can use regular all-purpose flour, or if you’re like me and gluten-free, you can use a good cup-for-cup gluten-free flour.
- Spices – This recipe calls for ground cinnamon, ginger, cloves, and nutmeg. You can also simplify and just use pumpkin pie spice if preferred; just keep in mind pumpkin pie spice also includes allspice.
- Pumpkin – Like I mentioned above, you can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie, and it’s a great way to use that over abundant supply of squash sitting in your root cellar. One more note about the pumpkin… When I say pumpkin purée, it means either canned pumpkin or fresh pumpkin that has been roasted, peeled, and mashed up in a blender… Here’s a step-by-step recipe for how to make pumpkin purée.
- Milk – I prefer to use whole milk, and the recipe also calls for evaporated milk. The evaporated milk gives the pie a richness, and it also gives it a subtle caramelized flavor. If you don’t want to use evaporated milk, easy substitutes include cream or half-and-half. Food Network has a great guide to the best evaporated milk substitutes with instructions and measurements.
How to Make Grandma’s Old-Fashioned Pumpkin Pie from Scratch

First things first, make a single pie crust and have it ready to go. Note: If you want, you can reserve a small portion of the crust to create decorative pieces for the top of your finished pie, for instance, leaf or acorn shapes. You’ll want to bake these separately and add them to the finished pie before serving.
1. In a large bowl, mix together the brown sugar, salt, flour, and spices.
2. Slightly beat the eggs with a whisk, and add them to the mixture.
3. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
4. Pour the pie filling into your pie shell.
1. Bake at 425° for about 15 minutes; then reduce the temp to 350° and bake for about 40 minutes. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely. You can serve it with whipped cream, or chill in the refrigerator until you’re ready to serve it.

Expert Tips and Recipe FAQ’s

How do you make pumpkin pie not soggy on the bottom?
There are several ways to avoid soggy pie crust, including blind baking, brushing the crust with egg before baking, or putting your pie plate directly on a hot baking sheet already in the oven while baking.

How do you tell when pumpkin pie is done?
Pumpkin pie is done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should you store pumpkin pie?
Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Can you freeze it?
Yes, you can. In fact, it’s a great pie to make ahead, especially if you’re using a foil pie plate. Just be sure you allow it time enough to cool completely before you cover it tightly with plastic wrap and aluminum foil, and place it in the freezer.
More Great Pumpkin Desserts
If you’re looking for more holiday recipes like pumpkin pie, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes.
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

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Grandma’s Old-Fashioned Pumpkin Pie Recipe

How to make old-fashioned pumpkin pie from Grandma's recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!
Mixer
Whisk
Pie Plate
Pie Shield
1 1/4 cups light brown sugar
3/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 large eggs (slightly beaten)
2 2/3 cups pumpkin
1 1/2 teaspoons whole milk
1/2 cup evaporated milk
1 single pie crust (unbaked)
Pre-heat the oven to 425° F.
In a large bowl, whisk together the brown sugar, salt, flour, and spices.
Slightly beat the eggs with a whisk, and add them to the mixture.
Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
Pour the pie filling into your prepared and unbaked pie shell.
Bake at 425° F for about 15 minutes; then reduce the temp to 350° F and bake for about 40 minutes, or until a knife inserted near the center comes out clean. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely before serving. You can serve it with whipped cream or ice cream.
*You can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie. If using fresh pumpkin, you’ll need to cook, peel, and mash the pumpkin into a purée.

How do I tell when pumpkin pie is done?

It’s done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should I store pumpkin pie?

Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Desserts, Pies & Pastries, Thanksgiving
American
American pumpkin pie recipe, classic pumpkin pie, Grandma’s pumpkin pie, how to make pumpkin pie, old fashioned pumpkin pie recipe, old-fashioned pumpkin pie, pumpkin pie from scratch, pumpkin pie grandma
November 16, 2021
Dutch Apple Crumb Pie
Learn how to make an easy Dutch apple crumb pie from scratch. Make it homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!

Apple crumb pie is one dessert I make every fall and Thanksgiving, and I love to enjoy it with a scoop of vanilla ice cream (or cinnamon ice cream).

While apple pie and apple crisp without oats taste good any time of year, there’s something about going to the orchard when the air is just getting crisp outside, picking up a bushel of apples, and making all the apple recipes, including this apple pie with crumb topping.

When it comes to apple pie, I love using the freshest apple I can possibly find. It adds so much more flavor into the pie than the average store-bought apple. Sometimes I also add a pinch of homemade apple pie spice for extra flavor.

One of my favorite things about making apple crumble pie is the fact that you don’t have to add a top crust. While a top crust isn’t necessarily hard, Dutch apple pie topping is easier and quicker.

This pie actually inspired one of my favorite personal-sized desserts with a crumb topping, stuffed pears.

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What is Dutch Apple Pie?

Dutch apple pie is easier than a traditional apple pie because it only involves a single pie crust. Instead of the second crust, the delicious apple pie filling is covered with a streusel topping that crumbles right over the apples.

That streusel topping is made with butter, flour, and sugar.

Why This Recipe Works
- This is definitely my favorite apple pie recipe, not only because it’s easy to make, but also because it’s so delicious. If you’re a beginner pie baker, apple pie with streusel topping is definitely the best apple pie recipe to start with on your pie making journey. You can even make delicious baked cinnamon apples without the crust.
- The combination of the cinnamon apple pie filling with the buttery streusel topping makes a pie that everyone will love.
- The butter, combined with the sugar and brown sugar, give the topping a slightly crispy texture with every single bite.
Ingredient Notes
- Pie Crust – This is the perfect pie crust and my favorite crust to use. I usually make it gluten-free, but you can make it with regular all-purpose flour, as well. It’s a buttery crust that adds loads of flavor to your pie.
- Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
- All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour.
- Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.
How to Make Apple Crumb Pie

There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Let’s start with the crust.

Make the Pie Crust…

If you prefer a traditional roll-out crust, this pie crust is the way to go. If you want to keep it easy, try making this no-roll pie crust or use a store bought pie crust.
Make the Apple Pie Filling…
1. Wash, core, peel, and thinly slice the apples, adding them to a large bowl. An apple peeler makes this process so much easier and quicker too.
2. Melt the butter, and mix it into the prepared apples. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
3. Take your pie crust out of the fridge, and pour the apple mixture into the pie shell.
Make the Dutch Apple Pie Topping…
1. Add flour, brown sugar, and sugar to a small mixing bowl, and mix together well.
2. Slice cold butter into the dry ingredients.
3. Then mix together with a pastry blender. It will form into a nice crumbly mixture.
4. Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
How to Bake Apple Pie…

Place your pie plate on a baking sheet (a cookie sheet works just fine), and bake at 375° F for about an hour. And as I’ve recommended before, you can use a pie shield to keep your crust from getting too brown around the edges.

Once your Dutch apple crumb pie is done, take it out of the oven, and allow it to cool on a wire rack. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

Expert Tips and Recipe FAQ’s

How do you know when a Dutch apple pie is done?
The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store it?
You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Can you freeze apple pie?
Yes, you can freeze this deep dish apple crumb pie. Just make sure it’s covered well so it doesn’t get freezer burn. You may also want to make it in a pie dish you don’t plan to use again before you take the pie out of the freezer; or use a disposable aluminum pie plate. When you’re ready to eat it, be sure to allow plenty of time to thaw before serving.

Can I make this pie gluten-free?
You can absolutely make it gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on all of the ingredients, just to be safe, especially the spices you use, because they can be a risk for cross-contamination.

MORE FAMILY FAVORITE PIE RECIPES:
Find more holiday dessert recipes on my list of Favorite Thanksgiving Recipes.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Dutch Apple Crumb Pie

How to make an easy Dutch apple crumb pie from scratch. Homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!
Johnny apple peeler
Nested Mixing Bowls
Pastry Blender
Glass Pie Plate
Baking Sheet
Pie Shield
Pie Server
1 single pie crust
Apple Pie Filling:
6 cups apples (sliced)
2 tablespoons salted butter
2 tablespoons sour cream
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 teaspoons lemon juice
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup cane sugar
1/4 cup salted butter (sliced cold)
Make a single pie crust and have it ready to go beforehand.
Pre-heat your oven to 375° F.
Apple Pie Filling:
Wash, core, peel, and thinly slice the apples, adding them to a large bowl.
Melt the butter, and mix it into the prepared apples.
Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
Pour the apple pie filling into the pie shell.
Crumb Topping:
Mix together the flour, brown sugar, and sugar.
Then slice cold butter into the dry ingredients, and mix together with a pastry blender. It will form into a nice crumbly mixture.
Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
Place your pie plate on a baking sheet, and bake at 375° F for about 1 hour, possibly a little longer depending on whether or not your crust is done.
Once the pie is done, take it out of the oven, and allow it to cool on a wire rack, 'til you're ready to slice it up and serve it.
*You can make this pie gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.

*An easy way to prep the apples is to use an apple peeler. It just makes the process so much quicker and easier.

How do you know when a Dutch apple pie is done?

The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store apple crumb pie?

You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Desserts, Pies & Pastries
American
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October 7, 2021
Easy Apple Crumble without Oats
One of my favorite things to make every fall is this easy apple crumble without oats, straight from my grandma’s recipe box. It’s amazing how good sliced apples with a cinnamon brown sugar topping can taste.

It seems Grandma collected recipes everywhere she went; and this apple crisp without oats was no exception.

As with all my favorite apple recipes, I use my favorite apple peeler tool to help me make quick work of this beloved old-fashioned apple crumble. It cores, peels, and slices the apples all in one shot.

The streusel topping comes together in about 5-10 minutes. Made with flour, sugar, and cinnamon, you can crumble it right on top of the apples and then bake. It’s so easy! Sometimes I even mix in a pinch of homemade apple pie spice.

While my favorite Dutch apple crumb pie involves a little more work, it’s yet another family favorite dessert this time of year. You may also enjoy stuffed pears without oats.

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Why This Recipe Works
- The apples alone are delicious, like warm baked cinnamon apples.
- You don’t even need a crust for this apple crumble recipe, because you’ll crumble the crust right on top.
- Then the butter allows that crust to melt down into the apples, giving a crispy flavorful kick to every single bite of this delicious dessert.
Ingredient Notes
- Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
- All-purpose flour – You can also make this with gluten-free flour.
- Light brown sugar – I prefer to use light over dark because of the texture and slight fluffiness it gives to the topping.
- Salted butter – You can also use unsalted butter, if preferred; but you may want to add a bit more salt to the topping if you do.
How to Make Apple Crumble without Oats

This apple crisp recipe without oats is so easy to make; it involves just a few steps…
1. Core, peel, and slice the washed apples, and add them to a greased 9×13 casserole dish.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.
3. Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.
4. Crumble the topping right over the apples.
1. And that’s it. Just bake it uncovered for the first 20 minutes (at 425° F); it should be a nice golden brown. Then cover it with foil, and bake another 10 to 15 minutes, ’til the apples are tender.
2. Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.
How to Serve Apple Crisp

Serving apple crumble with vanilla ice cream is the absolute best! You can serve it with whipped cream too, but personally, I go for the ice cream every time.

While it’s delicious when served warm from the oven, especially with a nice warm mug of coffee, it’s equally as delicious when it’s cold. So no worries if you’re making this dessert in advance.

Expert Tips and Recipe FAQ’s

Is there a difference between apple crisp and apple crumble?
Here in the States, the terms can be used interchangeably. However, most of the time a crisp involves oats; not always, but most of the time. Grandma called this an apple crisp. I’m mostly calling it an apple crumble because of the brown sugar cookie-like crisp topping and no oats. Crumble is what comes to my mind when I think about this dessert.

Can I make it gluten-free?
Yes, you most definitely can; in fact, I use my favorite gluten-free flour to make this recipe. Just make sure all of your other ingredients are gluten-free too.

How should I store it?
We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

Why is my apple crumble dry?
This particular crumble is so moist and delicious. However, I suppose it could depend on the apples you use and the cook time. It could also depend on the amount of butter you use in the recipe. 8 tablespoons seems to be the right amount of butter to give this topping the right amount of crispness and moisture that blends right in with the apples.

Why is my crumble topping not crispy?
This has to do with ingredient quantities. You may not have just the right ratio of flour, butter, or sugar. The light brown sugar also plays a role in giving it a crunchier texture.
MORE APPLE DESSERTS AND RECIPES:
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Apple Crumble without Oats

How to make an easy homemade apple crumble without oats, from Grandma's recipe box. Sliced apples with the best cinnamon brown sugar topping.
Johnny apple peeler
9×13 Baking Dish
Mixing Bowl
Whisk
Pastry Blender
12 to 15 apples (cored, peeled, and sliced)
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 cup cane sugar
1 cup light brown sugar
2 large eggs
8 tablespoons salted butter (melted)
Pre-heat the oven to 425° F.
Core, peel, and slice the washed apples, and add them to a greased 9×13 baking dish.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, sugar, and brown sugar.
Using a pastry blender, mix the dry ingredients with the unbeaten eggs and melted butter, forming a kind of crumble topping.
Crumble the topping right over the apples.
Bake, uncovered, at 425° F for about 20 minutes; the crust should be a nice golden brown. Then cover with aluminum foil, and bake an additional 10 to 15 minutes, 'til the apples are tender.
Once you’ve removed it from the oven, allow it to cool for about 15 minutes before serving.
Serve with a scoop of vanilla ice cream or a swirl of whipped cream.
*You can also make this with gluten-free flour.

How should I store it?

We usually let apple crumble sit out on the counter for 2-3 days just fine. Any longer, and you may want to throw it in the refrigerator. You can also freeze this dessert, baked or unbaked. Just be sure to store it in an airtight container or baking dish, so it doesn’t get freezer burn.

Desserts, Pies & Pastries
American
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August 31, 2020
Dutch Oven Blueberry Cobbler with Just 2 Ingredients
Easy Dutch oven blueberry cobbler with only 2 simple ingredients, including pie filling. Quick and easy camping recipe perfect for a campfire dessert.

When we’re camping, we eat a lot of food. I know it’s because we’re so active and outdoors most of the day, and food, including a good sugar cookie cobbler, tastes so much better when we’re ravenously hungry.

Not to mention, food tastes so much better when it’s cooked over the campfire. And there’s something especially tasty about a fruit cobbler cooked over the smoky fire.

I’ve shared my both my campfire peach cobbler recipe and my Dutch oven cherry cobbler with you. Now we’re going to take 2 ingredients and make a scrumptious cast iron blueberry cobbler.

That’s right… 2 ingredients. It’s such an easy campfire dessert, it’s not even funny. And it pairs especially well with a mug of freshly brewed campfire coffee.

Now you can cook this easy blueberry cobbler over the campfire, on the grill, or even in the oven at home. Totally up to you.

Sometimes I make a more traditional recipe for homemade blueberry cobbler, and I especially love its crumbled top crust that soaks into the blueberry filling.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my campfire baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the campfire blueberry cobbler recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Sugar cookie dough – I just pick up a roll of cookie dough at the store, and put it in the cooler. If you’d rather have homemade, or make it gluten-free, we’ll talk about that below.
- Blueberry pie filling – You can buy store bought, or you can make homemade blueberry pie filling.
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

9″ Foil Pan – If you don’t have a foil pan, you can fashion one from a big sheet of aluminum foil, double or triple layered and shaped into a round-ish pan for baking. Then follow the same instructions to make your cobbler.

Cast Iron Dutch Oven

Aluminum Foil

Serving Bowls and Serving Spoon

And if you really need to gear up, check out our ultimate guide for a camping kitchen setup with all the camping cooking gear you need.

HOW TO MAKE DUTCH OVEN BLUEBERRY COBBLER

Before you get started, make sure your campfire (or grill) is ready to go. Your fire should be down to coals, with a little bit of flame here and there.

Pre-heat your Dutch oven and lid on the hot coals so it’s heated and ready to bake. Also, be sure to grease the foil pan with cooking spray.

Then just follow these steps…
1. Pour the blueberry pie filling into the greased foil pan.
1. Crumble the sugar cookie dough over the top of the pie filling. Just crumble it all around on top.
1. Place the foil pan down inside the Dutch oven with a foil sling underneath (so you can easily take it in and out of the hot Dutch oven), put the lid on the Dutch oven, and then place the Dutch oven on the campfire. Or just place the foil pan inside the heated grill without the Dutch oven.
2. Allow it to cook for 20-30 minutes, checking in every so often to make sure everything is cooking well but not burning. You can place coals on top of the Dutch oven lid to help the cobbler bake through and through.
3. When the cobbler is done, the cookie dough will have turned a nice golden brown.
You can take it off the fire and serve while it’s warm. When we’re at home, we love eating this cobbler with vanilla ice cream.

HOW TO STORE BLUEBERRY COBBLER

Storing any leftover pie really depends on the weather conditions where you happen to be staying and also your camping digs.

If it’s super hot and all of your stuff is either outdoors or in your vehicle, you may want to keep any leftover cobbler cold by putting it in an airtight container in the cooler.

Otherwise, we usually don’t refrigerate fruit cobbler when we’re at home, so I’d likely dish it into a sealed container and that be it.

CAN BLUEBERRY COBBLER BE FROZEN?

Yes, you can freeze old-fashioned blueberry cobbler. In fact, you can make it at home in the oven; then let it cool, wrap it in plastic wrap, place it in a freezer bag, and freeze it.

Then when you’re ready to go camping, transfer it straight from the freezer to the cooler.

When you’re ready to eat it, place the unwrapped foil pan down inside your Dutch oven, and re-heat over the campfire until it’s heated thru, probably about the same cook time, depending how much it’s thawed while in the cooler.

HOW TO COOK OVEN BLUEBERRY COBBLER AT HOME

You’ll follow the same basic instructions, though there’s no need to pre-heat the Dutch oven. Instead you’ll just pre-heat the oven to 375°F.

With a foil sling, place the foil pan down in the Dutch oven, put the lid on, and place it in the oven to bake for 20-30 minutes. Oven times may vary.

Again, when the cobbler is done, the cookie dough will have changed to a deep golden brown color. Take it out of the oven, allow it to cool for a few minutes, and serve it while warm.

OPTIONS WITH THE SUGAR COOKIE TOPPING

If you’d rather not buy cookie dough, you can always use a cookie mix or make homemade sugar cookie dough.

If you’re like me and want a gluten-free blueberry cobbler, make that cookie dough with gluten-free flour and a little bit of xanthan gum (to help with the leavening process). Be sure to use a gluten-free pie filling too.

ALTERNATIVE IDEAS FOR A CRUMBLED TOPPING

If you don’t want to use cookie dough at all, you have a few options to make a pretty tasty crumb topping.
- Use crumbled pie crust.
- Put dollops of biscuit dough on top or put actual drop biscuits on top.
- Place a solid layer of biscuit dough on top of the cobbler, and cook it that way.
- Add more of a streusel like topping onto it, making more of a blueberry crisp.
- Roll out a can of crescent rolls, and place the dough on top after the blueberries have cooked enough to warm them through.
ALTERNATIVE FRUIT OPTIONS

You can make this camping blueberry cobbler with just about any fruit you want.
- We love a good cast iron skillet peach cobbler.
- Strawberries make a great cobbler.
- Cherries work well too; I love cherry cobbler.
- Apricots
- Plums
- Apples – You may enjoy an apple crisp, whether you choose to make it regular or gluten-free.
MORE CAMPFIRE FRUIT DESSERTS:
- Banana boat s’mores
- You can make blueberry pancakes over the campfire just as easy as on the stove. All you need is a good cast iron griddle.
- Bake a batch of blueberry muffins to take with you. Or use a cast iron muffin pan to bake them over the fire.
GET THE PRINTABLE RECIPE

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Dutch Oven Blueberry Cobbler with Just 2 Ingredients

Easy Dutch oven blueberry cobbler with only 2 simple ingredients, including pie filling. Quick and easy camping recipe perfect for a campfire dessert.
9 Inch Round Foil Pans with Clear Plastic Lids – Pack of 10
6 Qt Seasoned Cast Iron Dutch Oven
Texsport 6″ Blue Enamel Bowl (Set of 12)
1 roll (16.5 ounces sugar cookie dough*)
1 can (21 ounces blueberry pie filling*)
Before you get started, make sure your campfire (or grill) is ready to go. Your fire should be down to coals, with a little bit of flame here and there.
Pre-heat your Dutch oven and lid on the hot coals so it’s heated and ready to bake.
Also, be sure to grease the foil pan with cooking spray.
Pour the blueberry pie filling into the greased foil pan.
Crumble the sugar cookie dough over the top of the pie filling. Just crumble it all around on top.
Place the foil pan down inside the Dutch oven with a foil sling underneath (so you can easily take it in and out of the hot Dutch oven), put the lid on the Dutch oven, and then place the Dutch oven on the campfire. Or just place the foil pan inside the heated grill without the Dutch oven.
Allow it to cook for 20-30 minutes, checking it every so often to make sure everything is cooking well but not burning. You can place coals on top of the Dutch oven lid to help the cobbler bake through and through.
When the cobbler is done, the cookie dough will have turned a nice golden brown.
You can take it off the fire and serve while it’s warm. When we’re at home, we love eating this cobbler with vanilla ice cream.
*If you’d rather not buy cookie dough, you can always use a cookie mix or make homemade sugar cookie dough. If you’re like me and want a gluten-free blueberry cobbler, make that cookie dough with gluten-free flour and a little bit of xanthan gum (to help with the leavening process). Then use a gluten-free pie filling too.

*You can buy store bought, or you can make homemade blueberry pie filling.

HOW TO COOK OVEN BLUEBERRY COBBLER AT HOME

You’ll follow the same basic instructions, though there’s no need to pre-heat the Dutch oven. Instead you’ll just pre-heat the oven to 375°F. With a foil sling, place the foil pan down in the Dutch oven, put the lid on, and place it in the oven to bake for 20-30 minutes. Oven times may vary.

Again, when the cobbler is done, the cookie dough will have changed to a deep golden brown color. Take it out of the oven, allow it to cool for a few minutes, and serve it while warm.

HOW TO STORE BLUEBERRY COBBLER

Storing any leftover pie really depends on the weather conditions where you happen to be staying and also your camping digs. If it’s super hot and all of your stuff is either outdoors or in your vehicle, you may want to keep any leftover cobbler cold by putting it in an airtight container in the cooler. Otherwise, we usually don’t refrigerate fruit cobbler when we’re at home, so I’d likely dish it into a sealed container and that be it.

CAN BLUEBERRY COBBLER BE FROZEN?

Yes, you can freeze old-fashioned blueberry cobbler. In fact, you can make it at home in the oven; then let it cool, wrap it in plastic wrap, place it in a freezer bag, and freeze it.

Then when you’re ready to go camping, transfer it straight from the freezer to the cooler. When you’re ready to eat it, place the unwrapped foil pan down inside your Dutch oven, and re-heat over the campfire until it’s heated thru, probably about the same cook time, depending how much it’s thawed while in the cooler.

Pies & Pastries
American
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June 22, 2020
Delicious Blueberry Cream Cheese Pie
How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be no bake and gluten-free too!

Cream cheese blueberry pie has to be one of my favorite desserts, kinda like cream cheese strawberry pie. It’s full of creamy goodness and outstanding blueberry flavor.

One of my most popular recipes is my blueberry delight, made with Dream Whip and cream cheese. This pie is similar, but without the Dream Whip, and it’s made in a regular pie plate.

Instead of using Dream Whip, I love to make a no bake, cheesecake-like, cream cheese filling with cream cheese, powdered sugar, and milk.

It’s topped with homemade blueberry pie filling you can make with fresh and/or frozen blueberries. And also note, this pie filling requires minimal stove time, making it a win win in my book, cuz y’all know I don’t like stove time.

This blueberry cream pie is perfect for a weeknight dessert, church potluck, backyard bbq, 4th of July celebration, and all manner of family and friend get togethers.

For a non-creamy blueberry pie option, blueberry cobbler is one of my favorites.

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my pie making tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry cream pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Single pie crust – You have options here, including no bake and gluten-free, and we’ll talk about them below. But be sure to make this ahead of time so it’s ready to go.
- Blueberry Purée
- Water
- Corn starch
- Lemon juice
- Cane sugar – or granulated sugar
- Cinnamon
- Blueberries
- Cream cheese
- Powdered sugar
- Milk
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Blender

Pyrex Glass Measuring Cup and Whisk

Medium Saucepan and Spatula

Stand Mixer or Hand Mixer and Large Bowl

Pie Plate and Pie Server

FIRST, LET’S TALK ABOUT PIE CRUST OPTIONS

Before you get started making your pie, you need to decide what type of crust you want for your blueberry pie.

Personally, I like to use my favorite regular single pie crust recipe, using one of my favorite 3 ways to keep pie crust from burning. I usually make it gluten-free with my favorite gluten-free flour.

However, you can also go with any one of a number of other options:
- Graham cracker crust
- Pecan Sandies crust – Make it like you would a graham cracker crust.
- Vanilla Wafer crust – like a graham cracker crust.
- Golden Oreo crust – again, like a graham cracker crust.
- Pecan nut crust – or buy a store bought crust and press pecans into it.
- Store bought crust
Just be sure to make your crust ahead of time, so it’s all set and ready to go. From that point on, there will be no baking necessary.

HOW TO MAKE BLUEBERRY PUREE

To make blueberry purée, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button.

It’ll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you’re using frozen berries, make sure to rinse and dry them off so you don’t get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.

HOW TO MAKE A BLUEBERRY CREAM CHEESE PIE

Ok, you’ve got your crust made and ready to go. And you’ve got your blueberry purée ready to go too.

Now it’s time to make the blueberry pie filling with said purée. Then I’ll show you how to make the cream cheese filling.
1. In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
2. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
3. Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
4. Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly ’til the mixture begins to thicken.
5. Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
6. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
7. Spread the cream cheese filling in the cooled and prepared pie crust.
8. Top the cream cheese filling with the cooled blueberry pie filling.
At this point, you’ll need to chill the pie for at least 1-2 hours, or overnight.

Once it’s chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.

It’s such a yummy pie!

HOW TO THICKEN PIE FILLING

If the blueberry pie filling doesn’t seem to be thickening up enough, you can add a little more corn starch, 1/2 to 1 teaspoon at a time.

Just be sure to whisk the corn starch with a little bit of water first (about 1 tablespoon of water for every teaspoon of corn starch), so you’re not just adding lumps to your filling.

HOW TO STORE BLUEBERRY CREAM PIE

Be sure to cover the pie and store it in the refrigerator if not eating right away. Any leftovers should be refrigerated due to the cream filling.

And yes, you can freeze this pie. Just be sure to cover it well and store it in an airtight pie container so it doesn’t get freezer burn. It should keep for up to 2 months in the freezer.

MORE CREAM CHEESE DESSERTS:
GET THE PRINTABLE RECIPE

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Easy Blueberry Cream Cheese Pie

How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be no bake and gluten-free too!
Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies, Gray
OXO Good Grips 11-Inch Better Balloon Whisk
Cuisinart MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
IMUSA USA Hand Mixer with Case 5-Speed, White
Pyrex Easy Grab Glass 9.5 Inch Pie Plate (2-Pack)
OXO SteeL Pie Server
1 single pie crust* (baked and ready)
2 tablespoons water
1 tablespoon corn starch
1/2 teaspoon lemon juice
2 tablespoons cane sugar*
1/4 teaspoon cinnamon
2 cups blueberry purée*
2 cups blueberries*
16 ounces cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk
Make your pie crust ahead of time, so it’s all set and ready to go. From that point on, there will be no baking necessary.
In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly ’til the mixture begins to thicken.
Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
Spread the cream cheese filling in the cooled and prepared pie crust.
Top the cream cheese filling with the cooled blueberry pie filling.
Cover and chill the pie for at least 1-2 hours, or overnight.
Once it’s chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.
*Personally, I like to use my favorite pie crust recipe, which I usually make gluten-free with my favorite gluten-free flour.

However, you can also go with any one of a number of other options:

Graham cracker crust

Pecan Sandies crust – Make it like you would a graham cracker crust.

Vanilla Wafer crust – like a graham cracker crust.

Golden Oreo crust – again, like a graham cracker crust.

Pecan nut crust – or buy a store bought crust and press pecans into it.

Store bought crust

*To make blueberry purée, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button. It’ll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you’re using frozen berries, make sure to rinse and dry them off so you don’t get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.

*I choose to use pure cane sugar, but you can also use granulated sugar.

HOW TO THICKEN PIE FILLING

If the blueberry pie filling doesn’t seem to be thickening up enough, you can add a little more corn starch, 1/2 to 1 teaspoon at a time, while it’s still on the stove. Just be sure to whisk the corn starch with a little bit of water first (about 1 tablespoon of water for every teaspoon of corn starch), so you’re not just adding lumps to your filling.

HOW TO STORE BLUEBERRY CREAM PIE

Be sure to cover the pie and store it in the refrigerator if not eating right away. Any leftovers should be refrigerated due to the cream filling.

And yes, you can freeze this pie. Just be sure to cover it well and store it in an airtight pie container so it doesn’t get freezer burn. It should keep for up to 2 months in the freezer.
Pies & Pastries
American
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June 1, 2020
Cheesy Mexican Meat Pie with Bacon
How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that’s easy to make and loaded with fantastic Tex-Mex flavor!

Flipping through my grandma’s recipe box one day, I noticed a recipe card from a close family friend. It was titled Mexicali Meat Pie.

Realizing that I’d probably had this Mexican casserole at one church potluck or another, I remembered how yummy every dish at those church potlucks actually was. And I thought how fun it’d be to make this recipe for my family.

Not only is this Mexican pie fun to make; it’s absolutely delicious and definitely one of my go to ideas for dinner… Especially these days because we usually have most, if not all of the ingredients, on hand.

You will need a single pie crust for this recipe. I do make this pie completely gluten-free, and I’ll share how in the details below.

Topping it off with bacon really completes the ensemble. If you like olives, it’s suggested to add those on top too… But I usually leave those off because I’m just not a fan of olives.

If you love good Mexican casserole recipes, you’ll love Mexican tater tot casserole and Mexican corn casserole with bacon too.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Mexican meat pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Single pie crust
- Bacon
- Ground beef – Or you can use ground turkey.
- Frozen corn
- Green bell pepper
- Yellow onion
- Cornmeal – I use gluten-free cornmeal from Aldi.
- Oregano
- Chili powder
- Salt
- Pepper
- Tomato sauce
- Bacon
- Egg
- Milk
- Dry mustard
- Worcestershire sauce
- Shredded cheddar cheese
- Stuffed olives (optional)
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cast Iron Skillet – for browning the ground beef and warming everything together.

9″x13″ Casserole Dish

Small Bowl – for mixing up the topping.

Cutting Board and Knife

HOW TO MAKE MEXICAN MEAT PIE

Before you get started cooking, you’ll need to prep all of your fresh ingredients. Do things like chopping the pepper, chopping the onion, and then cooking and crumbling the bacon to set aside.

You’ll also need a pie crust. I prefer to use this pie crust recipe, but instead of rolling it out, I set it aside ’til I’m ready.

MAKE THE BEEF MIXTURE…
1. Brown the ground beef in a large skillet, and drain the meat when browned.
2. Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
3. Prep the pie crust by pressing it into a greased casserole dish, preferably at least a 9″x13″ baking dish.
4. Place the meat mixture into that pastry lined dish, and bake at 425° F for about 25 to 30 minutes.
THEN ADD THE TOPPING…
1. Combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small bowl.
2. Then mix the shredded cheese into the egg mixture.
3. Spread the cheesy mixture all over the top of the pie.
4. Finally, top with the bacon crumbles (and stuffed olives, if preferred), and bake an additional 5-10 minutes, or until the cheese melts completely.
Let the casserole stand for about 10 minutes before serving. Then serve with a dollop of sour cream and green onions or cilantro if you’d like.

Writing up this recipe is making my mouth water just thinking about it. Yum!

HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

There are a few things you need to think about or change if you want this casserole to be gluten-free.
- Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
- Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they are gluten-free seasonings that are oh so delicious.
- Cornmeal – Yup, make sure it’s really gluten-free and free from flour. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
- Bacon – Make sure there are no preservatives or additives with gluten. Usually, we’re all good, but again… Just be safe.
- Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
- Stuffed olives – If you decide to use them, check labels.
Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

CAN I FREEZE AND RE-HEAT MEXICAN PIE?

Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F.

Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.

MORE EASY TEX-MEX RECIPES:
GET THE PRINTABLE RECIPE

If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Cheesy Mexican Meat Pie

How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that's easy to make and loaded with fantastic Tex-Mex flavor!
Cast Iron Skillet
9×13 Baking Dish
Small Mixing Bowl
1 single pie crust
Meat Filling:
1 pound ground beef
1 cup frozen corn
1/4 cup green bell pepper (finely chopped)
1/4 cup yellow onion (finely chopped)
1/4 cup cornmeal
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces tomato sauce
Cheesy Topping:
1 large egg
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups cheddar cheese (shredded)
6 slices bacon (cooked and crumbled)
4 stuffed olives (optional)
Pre-heat the oven to 425° F, and grease a 9×13 baking dish.
Press the pie crust into the greased casserole dish, pressing it onto the sides and bottom of the dish.
Brown the ground beef in a large skillet, and drain the meat when browned.
Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
Spread the meat mixture in the pastry lined baking dish.
Bake at 425° F for about 25 to 30 minutes.
Meanwhile, combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small mixing bowl.
Then mix the shredded cheese into the egg mixture.
Spread the cheesy mixture all over the top of the pie.
Top with the bacon crumbles and stuffed olives, if desired.
Bake an additional 5-10 minutes, or until the cheese melts completely.
Let stand 10 minutes before serving. Serve with sour cream, green onions, and/or cilantro, if desired.
HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

There are a few things you need to think about or change if you want this casserole to be gluten-free.

Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.

Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they make gluten-free seasonings that are oh so delicious.

Cornmeal – Yup, make sure it’s really gluten-free. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.

Bacon – Make sure there are no additives with gluten. Usually, we’re all good, but again… Just be safe.

Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.

Stuffed olives – If you decide to use them, check labels.

Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

CAN I FREEZE AND RE-HEAT MEXICAN PIE?

Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F. Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.
main dish
Tex-Mex
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April 6, 2020
No Fail Pie Crust Recipe with Butter
Step by step guide for a no fail pie crust with butter and 3 simple ingredients. Perfect homemade crust for both sweet and savory recipes.

Pie crust recipe cards probably make up a good portion of many a grandmother’s recipe box. While I used to wonder at the variety of pie crusts in my own grandma’s recipe box, I think I understand now why she had so many.

There are so many different ways you can make a pie crust.

You can make it with oil, shortening, lard, or butter. Make it flaky, or you can make it crumbly.

You can make a no roll pie crust, or you can roll it out. You can even make a pie crust with pecans.

I think I understand now why Grandma had so many pie crust recipes. Maybe like me, it took her awhile to find or come up with just the right recipe. Or maybe it was the thrill of the hunt for an even more delicious recipe. Of course, it may’ve just had a little something to do with her love for trying new recipes.

For far too long, I’ve let pie crust intimidate me to the point that I hardly ever made pie. And if I did, I didn’t roll it out; instead I opted for pressing it into the pie plate.

So I want to take you along on my journey and help you, as well. Let’s kick intimidation to the curb and make a really delicious pie crust recipe with butter that you will want to use again and again for your favorite pie recipes.

Now keep in mind, my pie crust may not look perfect, but it sure is tasty; and really, that’s all that matters.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my baking tips, important info for this recipe, and similar recipe ideas – and get straight to the pie crust recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

MORE CRUST RECIPES YOU MAY ENJOY:
INGREDIENTS YOU’LL NEED FOR A NO FAIL PIE CRUST:
- All-purpose flour – I’ve also made this a gluten-free pie crust with gluten-free flour.
- Salt
- Salted butter – You can use unsalted butter over salted because you’re more able to control the amount of salt that goes into your pie crust. However, we like the flavor that salted butter gives to our pie crust.
- Milk
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Glass Pie Plates – The pie plate I’m using for this recipe is my old faithful pie plate. I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so we can press it in and get somewhat of a decorative edge without a lot of handiwork on our part.

Medium-Sized Mixing Bowl

Pastry Blender – Great for mixing together the flour mixture and butter. I use mine for making biscuits too.

Rolling Pin – A rolling pin is, to a baker, what a saw is to a carpenter.

Adjustable Pie Shield – Protects your pie crust from burning. Learn how to keep pie crust from burning, including 3 ways to protect the edges.

Kitchen Shears – Handy for trimming dough.

Leaf Cutters, Leaves and Acorn Cutters, Assorted Shapes Cutters, etc. – Give your pies a more decorative look.

HOW TO MAKE A PIE CRUST FROM SCRATCH

Making a good crust is actually a pretty simple process. While you can use shortening, or even part shortening part butter, I prefer to use butter both for the flavor and for the texture it gives the crust.
1. First you want to mix together the flour and the salt in a medium-sized mixing bowl.
2. Then slice the butter into the flour mixture.
3. Next you need to cut the butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs… Or you can use a food processor. I just keep things simple with a pastry blender.
4. Then add the milk, a tablespoon at a time, until the mixture forms together well, but isn’t so wet that it’s sticky. You don’t want a crust that’s too crumbly and hard to manage. So make sure you add enough liquid.
Once you’ve got it mixed up, wrap your pie dough in plastic wrap at this time, and place it in the fridge to chill for at least 30 minutes.

HOW TO ROLL OUT HOMEMADE PIE CRUST

Now you’re ready to get out the rolling pin, and sprinkle a clean surface with a little bit of extra flour, so the dough won’t stick to the surface.
1. Roll the dough out with a rolling pin, equally rolling in all directions, ’til the dough is about 2 to 3 inches bigger around than your pie plate.
2. If your pie plate is ready to go, fold the crust in quarters.
3. Carefully place the dough in the pie plate, unfolding it to cover the entire plate.
4. Smooth it out inside the pie plate, and then trim off any overhanging edges with kitchen shears or a knife. Be careful here: Leave enough dough (about 1/2 inch overlapping) so you can flute the edges of your crust.
HOW TO FLUTE PIE CRUST

If you want a fluted edge, use your thumb and index finger, along with the tip of your opposite index finger, to flute or pinch the edge of the dough all around the pie plate.

Alternatively, you can press the dough to the rim of the pie plate, or you can add decorative pieces of crust you’ve cut out with a cookie cutter or other tool (like a leaf cutter for fall and Thanksgiving).

WAYS TO KEEP PIE CRUST FROM SHRINKING

Pie crust can tend to shrink, but there are ways you can keep this from happening.
- Using cold ingredients helps a lot, the colder the better. So your butter and your milk should both be as ice cold as possible.
- Chilling the pie dough makes a difference. You can chill it before rolling it out, which will also help to give it more of a flaky texture.
- I also recommend chilling the dough before baking or adding any kind of filling to bake. Chilling helps reduce and/or eliminate shrinkage.
LET’S TALK ABOUT PIE WEIGHTS

If this is a single crust and you’re blind baking it without filling, use a fork to prick holes all around the inside of the crust.

A lot of people mention using pie weights for this step, but you really don’t need them. My mom taught me this little trick with the fork to keep the crust from bubbling up during baking.

It works just as well as pie weights, and you don’t have to spend any money.

HOW TO BAKE YOUR CRUST

You’ll need to bake the crust at 400° F for about 20 to 30 minutes, or until the crust begins to turn golden. You’ll likely bake for less time if making a gluten-free crust.

If you’re baking the crust with filling, be sure to follow the exact instructions for that particular recipe.

A FEW MORE TIPS…
- If you want a double crust, you’ll need to double the recipe. And you’ll flute the edges after you add the top crust over your filling. You’ll also need to vent the top crust by cutting slits in it. Then you’ll bake it according to the instructions for the specific pie recipe you’re making.
- To protect your pie crust from burning while baking, you can use a pie shield to protect those raised edges of the crust that are more likely to burn before the rest of the pie is done.
- You can chill your pie dough in the fridge for about 3 days before it’ll start to go bad. So yes, you can make your crust ahead of time or the day before.
- To make this a dairy-free pie crust, substitute shortening for the butter, and substitute ice water for the milk.
- To make it a gluten-free pie crust, substitute a good gluten-free flour for the all-purpose flour. And always check any other ingredients before adding. I recommend Authentic Foods Classical Blend for a roll-out pie crust (it’s not always available thru Amazon, so I order directly from the company). If you want a press-in pie crust, their Multi-Blend Flour or Cup4Cup work just fine, but you may not be able to roll it out; I haven’t tried making a pie crust with the multi-blend flour yet.
PIES YOU CAN MAKE WITH THIS CRUST:
- Classic Pecan Pie
- Old-Fashioned Pumpkin Pie Recipe
- My absolute favorite Apple Pie with Crumb Topping
- Chocolate Meringue Pie
- Caramel Custard Pie
- Strawberry Cream Pie
- Creamy Blueberry Pie
- Sweet Potato Pie
- Savory Taco Pie
- Homemade Beef Pot Pie
If you’d love more holiday recipe inspiration, you may enjoy my list of Christmas Recipes for Your Holiday Celebrations.

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No Fail Pie Crust Recipe with Butter

Step by step guide for a no fail pie crust with butter and 3 more ingredients. Perfect homemade crust for both sweet and savory recipes.
Large Mixing Bowl
Pastry Blender
Rolling Pin
Kitchen Shears
9-Inch Pie Plate
Pie Shield
1 cup all-purpose flour
3/4 teaspoon salt
8 tablespoons salted butter
4 tablespoons whole milk
Whisk together the flour and salt in a large mixing bowl.
Slice the cold butter into the flour mixture.
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Then add the milk, a tablespoon at a time, until the mixture forms together well, but isn't so wet that it's sticky; you don't want a crust that's too crumbly and hard to manage either, so make sure you add enough milk.
Wrap the pie dough in plastic wrap, and place it in the fridge to chill for at least 30 minutes.
Sprinkle a clean surface with a bit of flour, so the dough won't stick to the surface. Roll the dough out with a rolling pin, equally rolling in all directions, 'til the dough is about 2 to 3 inches bigger around than your pie plate.
Fold the crust in quarters; then carefully place the dough in the pie plate, unfolding it to cover the entire plate.
Smooth it out inside the pie plate, and then trim off any overhanging edges with kitchen shears or a knife; leave enough dough (about 1/2 inch overlapping) so you can flute the edges of the crust.
If this is a single crust and you're blind baking it without filling, use a fork to prick holes all around the inside of the crust.
If you want a fluted edge, use your thumb and index finger, along with the tip of your opposite index finger, to flute or pinch the edge of the dough all around the pie plate. Alternatively, you can press the dough to the rim of the pie plate with a fork; or you can add decorative pieces of crust you've cut out with a mini cookie cutter or other decorative tool.
Cover with plastic wrap, and chill for at least 30 minutes to an hour.
Pre-heat the oven to 400° F.
Remove the crust from the fridge, uncover, and bake it at 400° F for about 20 to 30 minutes, or until the crust begins to turn golden. If you're baking the crust with filling, be sure to follow the exact instructions for that particular recipe.
*To make it a gluten-free pie crust, substitute a good gluten-free flour for the all-purpose flour. And always check any other ingredients before adding. I recommend Authentic Foods Classical Blend for a roll-out pie crust (it’s not always available thru Amazon, so I order directly from the company). If you want a press-in pie crust, their Multi-Blend Flour or Cup4Cup work just fine, but you may not be able to roll it out; I haven’t tried making a pie crust with the multi-blend flour yet.

*You can use either salted or unsalted butter; we’ve used both. Using unsalted butter will give you more ability to control the amount of salt that goes into your pie crust, but we like the flavor that salted butter gives to our pie crust, so it’s usually what we use.

*To make this a dairy-free pie crust, substitute shortening for the butter. And substitute ice water for the milk.

WAYS TO KEEP PIE CRUST FROM SHRINKING

Pie crust can tend to shrink, but there are ways you can keep this from happening.

Using cold ingredients helps a lot, the colder the better. So your butter and your milk should both be as ice cold as possible.

Chilling the pie dough makes a difference. You can chill it before rolling it out, which will also help to give it more of a flaky texture. I also recommend chilling the dough before baking or adding any kind of filling to bake. Chilling helps reduce and/or eliminate shrinkage.

LET’S TALK ABOUT PIE WEIGHTS

A lot of people mention using pie weights for this step, but you really don’t need them. My mom taught me the little trick with the fork to keep the crust from bubbling up during baking.

It works just as well as pie weights, and you don’t have to spend any money.

A FEW MORE TIPS…

If you want a double crust, you’ll need to double the recipe. And you’ll flute the edges after you add the top crust over your filling. You’ll also need to vent the top crust by cutting slits in it. Then you’ll bake it according to the instructions for the specific pie recipe you’re making.

To protect your pie crust from burning while baking, you can use a pie shield to protect those raised edges of the crust that are more likely to burn before the rest of the pie is done.

You can chill your pie dough in the fridge for about 3 days before it’ll start to go bad. So yes, you can make your crust ahead of time or the day before.
Desserts, Pies & Pastries
American
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March 3, 2020
Easy Campfire Peach Cobbler Recipe
How to make an easy campfire peach cobbler recipe with canned peaches and homemade pie crust crumbled on top. One of our favorite cast iron skillet campfire recipes!

Making peach cobbler has never been easier than this. Don’t let the fact that it’s cooked over the campfire scare you away.

You can cook this peach crumble over a campfire or on a grill, totally up to you but probably dependent on fire bans.

We use a regular pie crust that we just crumble on top, so there’s no bottom crust to deal with. And we use canned peaches mixed with just a few ingredients for added flavor.

While this is a cast iron skillet peach cobbler, you can also use a Dutch oven. The Dutch oven would likely make it easier to put coals on top for browning that crumbled topping.

There’s nothing quite like dessert cooked over the campfire, and old fashioned peach cobbler is just about the best dessert there is, especially when you wash it down with a warm cup of camp coffee. Unless, of course, you want to switch it up and make Dutch oven blueberry cobbler or Dutch oven cherry cobbler instead.

It’s one of our favorite camping recipes to make when we’re cooking around the campfire.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my campfire cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the campfire cobbler recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHAT IS PEACH COBBLER?

It’s easy to get peach cobbler, peach crumble, and peach crisp confused. I mean, really, they’re basically the same thing.

Sometimes they’re made in different ways, though.
- Cobbler can have a crumbled topping or a layer of crust on top (most of the time it’s biscuit), and it doesn’t always have a bottom crust. More traditional southern cobblers do have a bottom crust, though.
- Crumbles and crisps usually have brown sugar, cinnamon, and sometimes other spices mixed into the streusel-like topping. A lot of times a crisp will have oats mixed into the topping, as well.
Taste of Home has a really good explanation as to the difference between cobblers, crumbles, crisps, buckles, and more.

WHICH IS BETTER FOR CAMP COOKING? FRESH, FROZEN, OR CANNED PEACHES?

In my humble opinion, fresh is always going to be better.

But the fact of the matter is, being a seasonal item, fresh peaches aren’t always available. And it’s not always feasible to carry fresh peaches on a camping trip either, especially if it’s a long haul.

So for this recipe, I made this peach cobbler with canned peaches. I made it a point to use sliced peaches in juice (not heavy syrup).

Now I’ve made almost this exact same peach cobbler with fresh peaches, so I know it can be done, and it’s absolutely delicious. But for camping, canned peach cobbler is just so much easier.

HOW TO MAKE PEACH COBBLER WITH CANNED PEACHES

There are just a few steps to making this yummy dessert and getting it ready to cook over the fire.
1. First mix up the crust by combining the dry ingredients, then mixing the softened butter and milk into the dry ingredients with a fork. Set the dough aside.
2. In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
3. Pour the peach mixture into a cast iron skillet.
4. Top the peaches with slices of butter and the crust crumbled over the top.
HOW TO COOK CAMPFIRE PEACH COBBLER

Once you’ve assembled your peach cobbler crumble, you’re ready to cook it.

You’ll want to make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the cobbler.
1. Once you have your tripod or grill adjusted to the proper height, place the pan on the grill.
2. When the cobbler starts to bubble or sizzle, place a heated lid on top to create an oven-like atmosphere for everything to bake.
3. All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown.
4. You can place coals on top of the lid to help the cobbler bake through and through.
When the cobbler is done, you can take it off the fire and serve while it’s warm. When we’re at home, we love eating this cobbler with vanilla ice cream.

HOW TO STORE PEACH COBBLER

Storing any leftover pie really depends on the weather conditions where you happen to be staying and also your camping digs.

If it’s super hot and all of your stuff is either outdoors or in your vehicle, you may want to keep any leftover cobbler cold by putting it in an airtight container in the cooler.

Otherwise, we usually don’t refrigerate peach cobbler when we’re at home, so I’d likely dish it into a sealed container and that be it.

ALTERNATIVE IDEAS FOR A CRUMB TOPPING

If you don’t want to mix up an easy pie crust, you have a few options to make a pretty tasty crumb topping.
- Use cookie dough instead.
- Put dollops of biscuit dough on top or put actual biscuits on top.
- Place a solid layer of biscuit dough on top of the cobbler, and cook it that way.
- Add more of a streusel like topping onto it, making more of a peach crisp.
- Roll out a can of crescent rolls, and place the dough on top after the peaches have cooked enough to warm them through.
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

Large Cast Iron Skillet or Dutch oven

Lid for Cast Iron Skillet and Lid Lifter

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Mixing Bowl/s

Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

Tableware/Serving Bowls

And if you really need to gear up, check out our ultimate guide for a camping kitchen setup with all the camping cooking gear you need.

GET THE PRINTABLE PEACH COBBLER RECIPE

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Campfire Peach Cobbler

How to make an easy peach cobbler recipe with canned peaches and homemade pie crust crumbled on top. One of our favorite cast iron skillet campfire recipes!
Crumble Topping:
1 cup unbleached all-purpose flour
2 tablespoons pure cane sugar
1/4 teaspoon salt
6 tablespoons unsalted butter
2 tablespoons whole milk
Peach Filling:
58 ounces canned peaches (*)
2/3 cup pure cane sugar
1 teaspoon salt
1/2 tablespoon corn starch
1/2 tablespoon cinnamon
1/4 cup salted butter (sliced)
Make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.
For the crust, combine the dry ingredients and set aside.
Combine the softened butter and milk.
Then add the milk mixture to the dry ingredients, stirring with a fork.
In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
Pour the peach mixture into a cast iron skillet** and top with the sliced butter.
Crumble the crust topping over the entire peach mixture.
Once you have your tripod grill adjusted to the proper height, place the pan on the grill.
When the cobbler starts to bubble, place a heated skillet lid on top to create an oven-like atmosphere for everything to bake.
All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown. You can place coals on top of the lid to help the cobbler bake through and through.
When the cobbler is done, take it off the fire and serve while it’s warm.
*I recommend using sliced peaches in juice (versus heavy syrup). Also, I did not drain the peaches, though you may want to if you don't want a more juicy cobbler.

**We used a 10.25" cast iron skillet.

Camping Recipes
American
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May 2, 2019
No Bake Blueberry Yum Yum Dessert Recipe
Whip up a dreamy no bake blueberry dessert, aka blueberry yum yum recipe, layered with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe that’s perfect for potlucks and family gatherings!

If you’ve been blueberry picking and have fresh blueberries, I’ve got the perfect blueberry yum yum dessert recipe for you. Made with the best pecan crust, blueberry pie filling, and a creamy layer of cream cheese lush, it’s just as dreamy as fresh strawberry yum yum and blueberry cobbler.

Growing up, my mom always made what she called a cherry crunch; it was my dad’s favorite dessert. Well, this blueberry delight is a twist on that classic cherry yum yum dessert.

While the pie crust does require bake time, the rest of this recipe is no bake. We’ll talk about other crust options too, just in case you don’t really want to bake a crust.

Another no bake dessert and Dream Whip recipe perfect for Thanksgiving is no bake pumpkin dessert.

Ingredients and Substitutions Notes:
- Crust – We’ll talk about crust options, both baked and no bake crusts, below. I’ll also show you how to make my favorite pecan crust recipe for this dessert, even though it’s baked.
- Dream Whip – You can also use Cool Whip, but I really prefer the angelic fluff of Dream Whip. It’s like pudding, only lighter in texture.
- Powdered sugar or Confectioners Sugar
- Cream cheese – I recommend using fall fat cream cheese to make blueberry lush; however, you can use Neufchatel cheese, as well.
- Blueberry pie filling – While I prefer to make this homemade with fresh or frozen (but thawed) blueberries, you can just buy cans of blueberry pie filling if you’d rather; they definitely work well and make the recipe a lot quicker in a pinch.
- Homemade Whipped Cream – This really is optional; I’ve even saved back just a little bit of Dream Whip to add a dollop to the top of our dessert.
Alternative Crust Options for Blueberry Yum Yum

You can get creative with the crust, as well, especially if you’d rather have a fully no bake option. For instance…
- Graham cracker crust – Crush graham crackers into graham cracker crumbs to make this crust, with or without bake time.
- Pecan Sandies crust – Make it like you would a graham cracker crumbs crust.
- Easy shortcut no-roll pie crust (without nuts)
- Vanilla Wafer crust – Again, use Nilla Wafer crumbs to make this crust.
- Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)
- Line a graham cracker crust with sliced bananas.
How to Make This Blueberry Yum Yum Recipe

Since this is a layered blueberry dessert, we’ll start with the bottom layer first.

How to Make the 3-Ingredient Pie Crust

If you want a baked crust, making the crust is so simple and easy and requires just a few minutes of bake time. It requires only 4 steps…
1. Melt the butter.
2. Mix the butter with the flour and pecans.
3. Press the dough into a 13″x9″ baking dish.
4. Then just bake and cool.
Ok, you’ve got your crust made and ready to go. And hopefully, you’ve got your blueberry purée or pie filling ready to go, as well.

How to Make the Dream Whip Filling for No Bake Blueberry Dessert

Before you get started, be sure to soften and whip your cream cheese with a whisking paddle, and then set it aside. This will help the cream cheese to soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.

Now you can follow these steps to make blueberry delight with a Dream Whip filling…
1. In a separate mixer bowl with an electric mixer, whisk together the Dream Whip with the milk and vanilla, according to package directions.
2. Whisk the whipped cream mixture until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
3. Mix cream cheese and powdered sugar into the Dream Whip mixture.
4. Whisk the cream cheese mixture for 3 to 5 minutes, or until it’s velvety smooth and creamy.
Layer Your No Bake Dessert
1. Spread the Dream Whip cream cheese filling onto the prepared and cooled pie crust.
1. Then top it all off with a layer of blueberry pie filling for a sensational blueberry topping.
1. Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
And that’s it! You can save back a little bit of Dream Whip and use the remaining whipped topping for the top, maybe add a dollop on each slice you serve.

Another great tip… You can split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.

Expert Tips and Recipe FAQ’s

Can I use whipped cream or Cool Whip instead of Dream Whip?
I’ve tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn’t worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her cherry crunch. Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

How should you store blueberry delight?
This recipe is so easy. If you’re not quite ready to serve it, just cover it and chill in the refrigerator; and it’ll be ready when you are. I do recommend making this no more than 1 day ahead of time. But it should keep in the fridge for 2-3 days, as long as you keep it covered.

Can you freeze this easy blueberry dessert?
You can definitely make this creamy dessert ahead of time, freeze it, and thaw it when you need it. Now one tip… I would definitely freeze it before adding the pie filling. Especially if you’re using canned pie filling, it’d be super easy to just add that later on after you’ve thawed the crust and creamy filling. Just be sure, if you do freeze this dessert, to cover it well so it doesn’t get freezer burnt.

Want More Blueberry Dessert Recipes?

If you’re a fan of blueberry desserts and sweets and you love this creamy blueberry delight recipe as much as I do, you will love these recipes…
- Blueberry Cream Cheese Mini Tarts
- Easy Homemade Blueberry Muffins
- Blueberry Pancakes
- Cream Cheese Blueberry Pie – Anyone who loves cheesecake will love this delicious dessert.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
No Bake Blueberry Yum Yum Dessert Recipe

Whip up a dreamy no bake blueberry dessert, aka blueberry yum yum recipe, with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe!
9×13 Baking Pan
Stand Mixer
Rubber Spatula
Pecan Nut Pie Crust:*
12 tablespoons salted butter (melted)
1 1/2 cups all-purpose flour
1 cup pecans (chopped)
No Bake Filling:
16 ounces cream cheese
2 envelopes Dream Whip ((1 box))
1 cup whole milk
1 teaspoon vanilla extract
2 cups powdered sugar
42 ounces blueberry pie filling
Crust:
Mix together the melted butter and flour, forming a dough.
Stir in the chopped pecans.
Press the crust into an un-greased 9×13 baking dish.
Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
Let the crust cool before adding any filling.
No Bake Filling:
Using a mixer, beat the cream cheese well.
In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
Spread the Dream Whip cream cheese filling onto the prepared pie crust.
Then top it all off with blueberry pie filling.
Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!
*Pie Crust Options:

You can get creative with the crust, especially if you’d rather have a fully no bake option. For instance…

Graham cracker crust – with or without bake time.

Pecan Sandies crust – Make it like you would a graham cracker crust.

Easy shortcut no-roll pie crust (without nuts)

Vanilla Wafer crust

Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)

Line a graham cracker crust with sliced bananas.

You can also split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.

Can I Use Whipped Cream or Cool Whip Instead of Dream Whip?

I’ve tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn’t worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her Cherry Crunch. Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

How to Store Blueberry Delight

This recipe is so easy. If you’re not quite ready to serve it, just cover it and chill in the refrigerator; and it’ll be ready when you are. I do recommend making this no more than 1 day ahead of time. But it should keep in the fridge for 2-3 days, as long as you keep it covered.
Desserts
American
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March 7, 2019
Strawberry Yum Yum Dessert with No-Bake Dream Whip Filling
Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!

Strawberry season is right around the corner, and I’ve got strawberries on the brain. While I love a good strawberry cream pie, my sweet tooth also loves this easy strawberry delight recipe with its strawberries and cream cheese filling.

The creamy filling requires no baking, depending what type of crust you go with. Personally, I love making this strawberry Dream Whip dessert with our favorite pecan crust; however, you can make a completely no bake strawberry delight recipe with an easy no bake graham cracker crust.

If you love Dream Whip desserts and want another flavor, you’ll love my blueberry delight and no bake pumpkin dessert, as well as cherry yum yum.

Special Occasions Perfect for Strawberry Yum Yum

Strawberry delight with pecan crust is the perfect no bake dessert recipe you can make ahead for all sorts of special occasions, including…
- Potlucks. Make it ahead and take it to church potlucks. It’ll be the talk of your church friends.
- Holidays. This yummy strawberry dessert is one of those great recipes especially suited for holidays like Easter and Valentine’s Day, even Thanksgiving and Christmas, for those who grow weary of pumpkin and gingerbread.
- Birthdays. Once you make this strawberry yum-yum, cake may be out of the picture. It’s that good.
- Picnics. Yep, the summer picnic, or the 4th of July picnic. Talk about a beautifully festive dessert for the dessert table!
- Family Gatherings or Family Reunion. Favorite old recipes are always a hit with family. Whip up this amazing dessert for Sunday dinner or a larger event like a family reunion!
- Dinner Parties. Since it serves so many, it’s the perfect dessert for a dinner party, as well.
Ingredients and Substitutions Notes

You’ll need a few simple ingredients to make this strawberry yum yum recipe…

Crust –
- Salted Butter – I recommend using real butter, as margarine will affect the texture of the finished crust.
- All-Purpose Flour – You can make this crust gluten-free, as well, by using a good gluten-free flour.
- Chopped Pecans – You can make an easy shortcut no-roll crust without nuts, but the pecans really make this crust. You can also press crushed pretzels into the pie crust instead of pecans, if desired.
You can also buy store bought pie crusts and press chopped pecans into the crust, though you’ll need 2 pie crusts, since they make a smaller pie or dessert.

No Bake Crust Alternatives
- Graham cracker crust – Use graham cracker crumbs to make a graham cracker crust or base for this dessert. You can even take one reader’s suggestion and line the graham cracker crust with sliced bananas.
- Pecan Sandies crust – Make it like you would a graham cracker crust, only with Pecan Sandies.
- Vanilla Wafer crust – Make a Nilla Wafer crust just like you would a graham cracker crust, or just layer Vanilla Wafers in the pan for a crust.
Strawberry Topping –

You don’t even need strawberry gelatin to make this amazing fresh strawberry filling.
- Corn Starch
- Water
- Cane Sugar – You can also use granulated sugar.
- Fresh Strawberries – You’ll need fresh sliced strawberries, and you’ll also need strawberry purée. You can use frozen strawberries to make this strawberry filling; just be sure to slice strawberries while still frozen, and then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping. I do recommend fresh berries, though, if at all possible, for better flavor. Make strawberry purée by blending strawberries in a blender. It’ll likely take 6-8 big strawberries to make 1 cup of strawberry purée.
Dream Whip Filling –
- Cream Cheese – I recommend using full-fat cream cheese.
- Dream Whip – You can find this at most grocery stores in the baking aisle. If not, you can sub Cool Whip and make this a Cool Whip strawberry delight dessert.
- Whole Milk – You can also sub 2% milk or skim milk; just keep in mind, whole milk will make a much more creamy dessert.
- Pure Vanilla Extract
- Powdered Sugar – or confectioners’ sugar.
How to Make Strawberry Yum Yum

We’ll start with the crust. Then we’ll make the strawberry topping, so it can cool, and then the Dream Whip cream cheese filling.

How to Make the Pecan Crust

I like to make the my favorite nutty pie crust ahead of time, and that way it’s cooled and ready to go when I need it. And yes, you can freeze it for later.
1. In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
2. Stir the chopped pecans into the dough until they’re all mixed in.
3. Press the dough into a 9×13 baking dish.
4. Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.
How to Make the Strawberry Topping

The strawberry pie filling is probably my favorite part of this dessert, besides the cream cheese. It’s quick and easy to make too.
1. First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you’ll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.
2. Whisk the corn starch and water together in a small Pyrex measuring cup.
3. Add the corn starch mixture, strawberry purée, and sugar to a large saucepan and whisk ’til combined.
4. Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.
Make the Cream Cheese Dream Whip Filling

Now some people do make the cream cheese filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

When you mix Dream Whip with cream cheese, it becomes this amazing dreamy filling with all that cream cheese goodness. It makes an excellent strawberry no bake dessert.
1. Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
2. In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
3. Mix cream cheese and powdered sugar into the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.
4. Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.
Layer the Strawberry Topping
1. Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.
2. Then spread the strawberry layer on top of the Dream Whip filling.
1. Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.
When it’s ready to serve, you can top off strawberry delight with a dollop of whipped cream and an optional garnish like a fresh sprig of mint, or serve it as is. This yummy strawberry dessert is full of thick fluffy layers of deliciousness! It’s strawberries and cream at its best, a most refreshing dessert!

Expert Tips and Recipe FAQ’s

Can you use frozen strawberries instead of fresh berries?
Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.

How should you store strawberry yum yum with Dream Whip?
Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 2-3 days.

Can you freeze strawberry delight?
Yes, you can freeze strawberry delight no bake dessert. In fact, you can freeze it either before or after you add the berry topping. Just be sure it’s in an airtight container or covered really well so it doesn’t get freezer burn. It should last up to 3 months in the freezer.

What to Make with Strawberries

If you love this strawberry yum yum dessert, you’ll love these strawberry desserts too!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Strawberry Yum Yum

Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!
Large Mixing Bowl
9×13 Baking Dish
Blender
Whisk
Large Sauce Pan
Mixer
Rubber Spatula
Pecan Crust:
12 tablespoons salted butter (melted)
1 1/2 cups all-purpose flour
1 cup pecans (chopped)
Strawberry Topping:
8 cups strawberries (sliced)
2 1/2 tablespoons corn starch
1/4 cup water
3/4 cup pure cane sugar
Dream Whip Filling:
16 ounces cream cheese (softened)
2 envelopes Dream Whip ((1 box))
1 cup whole milk
1 teaspoon pure vanilla extract
2 cups powdered sugar
Pecan Crust:
In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
Stir the chopped pecans into the dough until they’re all mixed in.
Press the dough into a 9×13 baking dish.
Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.
Strawberry Topping:
First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you'll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.
Whisk the corn starch and water together in a small glass measuring cup or small bowl.
Add the corn starch mixture, strawberry purée, and sugar to a large sauce pan and whisk 'til combined.
Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.*
Dream Whip Filling:
Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.
Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.
Layer the Strawberry Topping:
Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.
Then spread the strawberry layer on top of the Dream Whip filling.
Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.
When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is.
*I like to put my strawberry sauce in the freezer while I go about mixing up the rest of the pie. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

No Bake Crust Alternatives

Graham cracker crust

Pecan Sandies crust – Make it like you would a graham cracker crust.

Vanilla Wafer crust

How should strawberry yum yum be stored?

Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 3-4 days.

Can you use frozen strawberries instead of fresh berries?

Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.
Desserts
American
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February 5, 2019
Easy Graham Cracker Crust Recipe
How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

It’s pretty easy to buy an already made graham cracker crust. But sometimes you need more than the small graham cracker pie crust you find in the store.

Making a homemade graham cracker crust really isn’t all that difficult. In fact, it’s pretty simple and easy, only requiring 4 simple ingredients.

This graham cracker crust recipe makes a great pie crust or cheesecake crust. With a cheesecake, you need that deeper, somewhat thicker crust, and this one definitely fits the bill.

You can pair this graham cracker crust with yummy desserts like blueberry cream cheese pie, Instant Pot pumpkin spice cheesecake, strawberry swirl cheesecake, or this creamy no bake blueberry dessert. Or switch out the chocolate cookie crust for a graham cracker crust in white chocolate raspberry cheesecake.

WHERE CAN I FIND THE GRAHAM CRACKER CRUST RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for a graham cracker crust – just scroll down to the bottom, where you’ll find a printable recipe card.

EASY WAYS TO CRUSH GRAHAM CRACKERS

You can crush the graham crackers a couple of ways.

My favorite way is to put them in a Ziploc bag and use a rolling pin to crush them. Just make sure you have all the air out of the bag before attempting to crush the crackers.

Another way is to use a food processor to grind up the crackers. This will give you an even finer mix of graham cracker crumbs.

HOW CAN I MAKE A GLUTEN FREE GRAHAM CRACKER CRUST?

You can make a gluten free graham cracker crust for your desserts by using gluten free graham crackers or gluten free graham crumbs.

TIPS FOR HOW TO MAKE AN EASY GRAHAM CRACKER CRUST

Once you’ve gathered your ingredients, making this crust is a pretty simple process.
- Crush the graham crackers first. You’ll need about 2 packs (or 18 sheets) of graham crackers.
- Mix together the crushed grahams, sugar, brown sugar, and melted butter.
- Spray your pan with cooking spray, and press the mixture into your pan.
- Then bake the graham cracker crust according to the recipe instructions below.
WHY DO I HAVE TO BAKE THE CRUST?

You don’t technically have to bake the crust, but if you don’t, it will be quite soft and crumbly.

Baking a graham cracker crust allows the ingredients to fuse together in such a way that it will hold your dessert well and not fall apart when you take it out of the fridge.

And it only takes about 10 minutes to bake, so it’s super quick and easy.

ALTERNATIVE OPTIONS FOR A GRAHAM CRACKER CRUST

There are a few ways you can switch up a graham cracker crust for cheesecake, pie, and all your favorite desserts.
- Use cookies instead of graham crackers. You can use crisp lemon cookies, butter cookies, chocolate cookies, Golden Oreos, ginger snaps, etc.
- Instead of regular honey graham crackers, try using cinnamon grahams or chocolate graham crackers.
- Depending on the type of dessert you’re making, add spices to your crust mixture, including cinnamon, nutmeg, cloves, ginger, or pumpkin pie spice.
- Add a tiny bit of citrus flavoring to your crust with a bit of lemon zest.
CAN I FREEZE A GRAHAM CRACKER CRUST?

Yes, you can. Just make sure it’s covered well so it doesn’t get freezer burn.

This crust should keep in the freezer for about 3 months.

MORE CRUST RECIPES YOU MAY ENJOY

I really love this chocolate cookie crust I make with my favorite raspberry cheesecake.

And when it comes to pie crust, we’ve got you covered with this pecan nut pie crust, this traditional pie crust recipe, and this easy shortcut no-roll pie crust.

DESSERTS YOU CAN PAIR WITH A GRAHAM CRACKER CRUST

Strawberry Miracle Cheesecake is an easy no bake dessert you can pair with a graham crust.

Make a caramel topped pumpkin cheesecake with this recipe from Mommy Hates Cooking.

Strawberry Jello pie, from Flour on My Fingers, is a quick and easy no bake dessert that pairs perfectly with a graham cracker crust.

KITCHEN TOOLS YOU’LL NEED TO MAKE A GRAHAM CRACKER CRUST:

Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.

Gallon Ziploc Bags with Rolling Pin or Food Processor– This makes it easy to crush the graham crackers.

Large Mixing Bowl – You’ll need a bowl for mixing the crushed grahams, sugars, and melted butter together.

GRAHAM CRACKER CRUST RECIPE

If you love this graham cracker crust recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Easy Graham Cracker Crust Recipe

How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.
3 cups graham crackers (*crushed)
1 tablespoon pure cane sugar
1 tablespoon light brown sugar
8 tablespoons salted butter (melted)
Pre-heat the oven to 350°F.
Crush the graham crackers, using a rolling pin and Ziploc bag, or a food processor.
Mix together the graham cracker crumbs, pure cane sugar, and brown sugar.
Add in the melted butter and mix together well.
Spray your pan with cooking spray, and press the mixture into your pan**.
Bake the crust at 350°F for about 10 minutes.
Remove from the oven and allow to cool before filling.
*You’ll need about 2 packs (or 18 sheets) of graham crackers to make 3 cups of graham cracker crumbs.

**This recipe fits a 9-inch springform pan. Adjust, as necessary, for other size pans.

Pies & Pastries
American
cheesecake crust, graham cracker crust, graham cracker crust for cheesecake, graham cracker crust recipe, graham cracker pie crust
January 15, 2019
Leftover Turkey Stuffing Crescent Roll Appetizers
Leftover Turkey Crescent Rolls – Make an easy recipe for crescent roll appetizers, filled with leftover turkey, stuffing, and cheese! Simple and delicious finger foods for holiday parties!

Every Thanksgiving we buy a turkey to cook on Black Friday or over the weekend. Even though we usually enjoy dinner with family on Thanksgiving Day, we always plan to make our own too, along with turkey gravy and all the fixin’s.

It’s sorta become a family tradition. Of course, we have a ton of leftovers afterward, so leftover turkey sandwiches on homemade dinner rolls, cheesy turkey noodle casserole, and turkey enchilada casserole are a given for the next day or two.

One year instead of ordinary sandwiches, we tried something new. We stuffed crescent rolls with leftover turkey, stuffing, and cheese, creating the most delicious crescent roll appetizers ever.

Turns out, these little Thanksgiving appetizers are the perfect finger foods to serve at holiday parties or even just lunch with the kids.

WHERE CAN I FIND THE RECIPE FOR LEFTOVER TURKEY CRESCENT ROLL APPETIZERS?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious leftover turkey crescent rolls recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

DO I HAVE TO USE LEFTOVER TURKEY?

Nope, the great thing about these stuffed crescent rolls is you can make them with roasted turkey, chicken, or even make leftover ham crescent rolls!

You can also use sausage and make something similar to my favorite maple sausage stuffed pastry bites, only with crescent roll dough instead of puff pastry.

They’re a fantastic way to use up leftover ham from Christmas and Easter.

DOES IT MATTER WHICH CHEESE I USE?

Ok, so cheese is really up to the individual because cheese is such a personal choice. At least, that’s how I look at it anyway.

I’ve been a lover of cheese since I was a kid, sneaking pieces of American cheese out of the fridge when Mom wasn’t looking. In fact, I’d have much rather had a slice of cheese over a cookie any day… Unless they were chocolate chip cookies, of course.

But no, you can use just about any cheese you want with these. A few suggestions might be…
- Good old American Cheese
- Extra Sharp Cheddar
- Smoked Cheddar – One of my favorites.
- Speaking of smoked, smoked Gouda would be fabulous, as would smoked Swiss or smoked Gruyére.
- Pepper Jack
Really, your options are limitless. Pick a cheese, any cheese, and you’ll have the most delicious appetizers ever.

TIPS FOR HOW TO MAKE LEFTOVER TURKEY STUFFING CRESCENT ROLL APPETIZERS

The first step for making these easy party appetizers is to gather your ingredients. You’ll need canned crescent rolls (or you can make homemade crescent rolls), leftover turkey, stuffing, your choice of cheese, and green onions.

When I first made these, I used American cheese, but anymore I’d rather use cheddar or pepper jack.

Take each piece of crescent roll dough, and add a quarter slice of cheese, a bite of turkey stuffing, and a small pile of leftover turkey.

Another additional ingredient idea is leftover cranberry sauce. You can add just a tiny dollop of cranberry sauce on top of the turkey for a li’l sweet and salty flavor.

Roll each crescent up, per the instructions on the can. They’ll probably be a bit bulky and might not be quite as pretty as they normally would, but that’s ok; they’ll still taste amazing.

Finally, pop them in the oven and bake as usual, per the instructions on the can. When you take them out of the oven, they’re best eaten while warm.

Mmmm…. Happy Thanksgiving Leftovers Season!

MORE EASY PARTY APPETIZERS YOU’LL LOVE:

3 Super Easy Appetizer Recipes Anyone Can Make

Chicken Dip Pinwheels

Snowman Pimento Cheese Ball

KITCHEN TOOLS YOU’LL NEED TO MAKE THIS CRESCENT ROLL RECIPE

Cookie Sheet – This is by far my favorite cookie sheet; I use it for so many things.

Cheese Slicer

Rustic Appetizer Server

Holiday Dessert/Appetizer Plates

Disposable Holiday Plates

LEFTOVER TURKEY STUFFING CRESCENT ROLL APPETIZERS RECIPE

If you love this leftover turkey recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Leftover Turkey Stuffing Crescent Roll Appetizers

Make an easy recipe for crescent roll appetizers, filled with leftover turkey, stuffing, and cheese! Simple and delicious finger foods for holiday parties!
2 cans crescent rolls
1 1/2 cups turkey (leftover and shredded)
1 1/2 cups stuffing (leftover*)
1 1/2 cups cheddar cheese (**shredded)
1/3 cup green onions (chopped)
Pre-heat your oven to 375°.
Separate each crescent roll.
Add a bite of cheese, a bite of stuffing, a small pile of turkey, and a sprinkling of green onions in that order.***
Roll each crescent up, per the instructions on the can, and place on an un-greased cookie sheet.
Bake at 375° for 11 to 13 minutes or until the crescent rolls turn a golden brown.
They’re best served while warm, right out of the oven.
*You can use leftover stuffing or even boxed stuffing for this recipe.

**You can use any kind of cheese you want. I’ve used American, Cheddar, Pepper Jack, Smoked Cheddar, etc.

***If you like, you can add just a tiny dollop of cranberry sauce on top of the turkey for a li’l sweet and salty flavor.

Appetizers
American
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November 19, 2018
Creamy No Bake Pumpkin Dessert
Deliciously creamy no bake pumpkin dessert layered with a cream cheese filling and pecan nut pie crust. Simple dessert recipe, perfect for Thanksgiving!

Pumpkin spice is no stranger to popularity, and neither is a really good no bake dessert. Combine the two, and you’ve got a deliciously cold and creamy no bake pumpkin dessert that is, to put it simply, to die for.

Made with a nutty pie crust, homemade pumpkin purée, and a creamy layer of cream cheese lush, it’s just as dreamy as my favorite no bake blueberry dessert.

Like Strawberry Delight, this dessert is yet another twist on my mom’s recipe for her famous Cherry Crunch. I will definitely have to share the cherry version of this recipe someday soon.

While the pie crust does require bake time, the rest of this recipe is indeed no bake. And it’s actually really simple and easy to make, even though, like an icebox cake, it does require a bit of chill time before serving.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR THIS DREAMY CREAMY NO BAKE PUMPKIN DESSERT!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this deliciously creamy no bake pumpkin dessert recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED FOR THIS NO BAKE PUMPKIN DESSERT

You’ll need just a few ingredients to make this no bake pumpkin pie absolutely delicious…
- An already baked pecan nut pie crust
- A box of Dream Whip – I’ll explain why below.
- Whole milk
- Vanilla extract
- Powdered sugar
- Cream cheese
- Pumpkin Purée
- Vanilla pudding mixes
- Pumpkin spice seasoning
- Chopped Pecans
HOW TO MAKE THE 3-INGREDIENT PIE CRUST:

Making the pie crust is so simple and easy and requires just a few minutes of bake time.

First, melt the butter; then mix it together with the flour, forming a dough. Stir in the chopped pecans.

Press the crust into a 13″x9″ baking dish, and bake at 350° for about 20 minutes, or until the crust begins to turn a golden brown.

It’s important to let the crust cool before adding any filling.

Here is the full recipe for a pecan nut pie crust. Or if you’d rather have a crust without nuts, you might want to try this more traditional pie crust recipe or this easy no roll pie crust.

WHY DO I NEED DREAM WHIP FOR THIS CREAM CHEESE DESSERT? WHY CAN’T I JUST USE PLAIN WHIPPED CREAM?

I’ve tried making the cream cheese filling with homemade whipped cream; for some reason, it just doesn’t work. In fact, you’ll end up with a liquid goop that just won’t work for pie filling.

So, I usually reserve my whipped cream for the top (or save back a little Dream Whip) and use Dream Whip for the filling, the same ingredient my mom uses in her Cherry Crunch.

Dream Whip creates an ultra creamy pie filling that’s silky smooth, a bit like angel fluff (hard to describe it any other way), and so creamy delicious. It’s hard to beat when it comes to making a really rich, creamy, no bake dessert.

WHAT IS IN PUMPKIN PIE SPICE ANYWAY?

Pumpkin pie spice is used more traditionally in classic pumpkin pie. But it’s used in a lot of other recipes, as well, including Pumpkin Roll and Pumpkin Spice Gooey Butter Cake.

So, what is in pumpkin pie spice? It’s a blend of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

It smells and tastes so good and adds that pumpkin spice kick to your favorite fall dessert recipes.

TIPS FOR HOW TO MAKE A CREAMY NO BAKE PUMPKIN DESSERT

When you use Dream Whip, you’ll need to mix it up according to the package directions. You can follow how to make Dream Whip Whipped Topping Mix here, but be sure to double the ingredient amounts if you do.

Mix together your whipped cream, powdered sugar, and softened cream cheese with a mixer.

Spread the creamy filling on top of your cooled pie crust. At this point, you need to save back about a cup of the Dream Whip to top off your pumpkin dessert later when you’ve finished making it.

For the pumpkin layer, mix together the pumpkin purée, vanilla pudding mixes, milk, and pumpkin pie spice, until you’ve got a creamy pumpkin pie filling. Add the pumpkin layer on top of the Dream Whip layer.

Top the entire pumpkin dessert with the leftover cup of Dream Whip, and sprinkle chopped pecans on top.

And that’s it! This recipe is so easy. If you’re not quite ready to serve it, just cover it and chill in the refrigerator; and it’ll be ready when you are.

Personally, I think the colder it is, the better it tastes.

ANOTHER NO BAKE DESSERT RECIPE YOU MAY ENJOY:

Creamy No Bake Blueberry Dessert

MORE PUMPKIN DESSERT RECIPES YOU MAY ENJOY:
And if you’re looking for even more holiday recipes, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes for Your Holiday Menu.

KITCHEN TOOLS YOU’LL NEED TO MAKE A PUMPKIN NO BAKE DESSERT

13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts.

Mixer – You’ll need a mixer to mix together the ingredients for the creamy filling.

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.

CREAMY NO BAKE PUMPKIN DESSERT RECIPE

If you love this creamy no bake pumpkin dessert recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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No Bake Pumpkin Dessert

Deliciously creamy no bake pumpkin dessert layered with a cream cheese filling and pecan nut pie crust. Simple dessert recipe, perfect for Thanksgiving!
1 pecan nut pie crust
Cream Cheese Filling:
1 box Dream Whip ((2 small packets))
1 cup whole milk
1 teaspoon vanilla extract
16 ounces cream cheese (softened)
2 cups powdered sugar
No Bake Pumpkin Filling:
15 ounces pumpkin purée ((or canned pumpkin))
6.8 ounces vanilla pudding mix ((2 small boxes))
3/4 cup whole milk
2 teaspoons pumpkin pie spice
Topping:
1 cup Dream Whip
1 cup chopped pecans
Prepare and bake the crust ahead of time, so it's cooled and ready to go.
In a large mixing bowl, mix the Dream Whip according to package directions, whisking the 2 small packets with the whole milk and vanilla extract.
In a separate bowl, beat the cream cheese well with a mixer.
Add the cream cheese and powdered sugar to the Dream Whip whipped cream, whisking the mixture 'til it’s smooth and creamy.
Spread about 3 cups of the creamy filling on top of the cooled crust in a 9×13 pan.
For the pumpkin layer, mix together the pumpkin purée, vanilla pudding mixes, whole milk, and pumpkin pie spice, until you’ve got a creamy pumpkin pie filling.
Spread the pumpkin layer on top of the Dream Whip layer.
Top the entire dessert with the leftover cup of Dream Whip, and sprinkle chopped pecans on top.
Cover and chill in the fridge for at least 4 hours, or overnight if possible, before serving.
*Personally, I think the colder this no bake dessert is, the better it tastes.

Thanksgiving
American
cream cheese desserts, no bake, no bake pumpkin dessert, pumpkin dessert, pumpkin recipes, pumpkin spice recipe
September 19, 2018
Pecan Nut Pie Crust Recipe
How to make a no fail, pecan nut, no roll pie crust that’s easy, homemade, and delicious. It’s the perfect recipe for any pie or no bake dessert.

Whether you’re making a no bake dessert or pie, this pecan nut pie crust is a delicious foundation for your dessert. Of course, if you’d rather have a crust without nuts, you might want to try this more traditional pie crust recipe with butter or this easy no roll pie crust.

This is actually my favorite pie crust recipe for a blueberry delight with pecan crust. My mom used this crust for her famous cherry crunch, and it pairs fabulously well with that sweet cream cheese filling.

There are only 3 ingredients in this nutty pie crust, yet it gives your favorite desserts an amazing sweet and salty flavor. It’s so yummy!

Pecan Nut Pie Crust Ingredients:
- Salted butter
- All-purpose unbleached flour
- Chopped pecans
Tips for how to make this homemade pie crust:

Making this buttery pie crust is so simple and easy and requires just a few minutes of bake time.

First, melt the butter. Then mix together the melted butter and flour, forming a dough.

If your pecans aren’t chopped, finely chop them.

Stir in the chopped pecans until they’re all mixed in.

It’s a press in pie crust, so just press the dough into a 13″x9″ baking dish.

Bake at 350° for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary).

Let the crust cool before adding any filling.

Now if you’re making this crust with a regular pie where you bake the crust with the pie filling, you’ll bake it according to the recipe instructions for that particular pie.

Alternative ingredient options:

While this recipe only has 3 ingredients, there are a few things you can do to switch it up.
- Instead of pecans, consider using walnuts, black walnuts (if you like the flavor of black walnuts), or even almonds.
- Use shortening in place of butter.
- You can also use canola oil in place of butter.
- And if you’re just not a nut person, you can make this without pecans at all, just a plain crust, like an easy shortcut no-roll pie crust or rather a graham cracker crust.
Don’t you love how easy this pie crust is? It doesn’t even require you to roll out the dough.

Mix it up press it in your baking dish, and bake it. Then it’s ready for your favorite dessert. You can even pair this crust with all your favorite Thanksgiving recipes and Christmas recipes!

Pies and desserts that pair well with this pecan nut crust:
Tools you may need to make this pie crust from scratch:

13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts. If you want to make a smaller dessert, just split the recipe in half and use a smaller dish.

Mixing Bowl – You’ll need a medium sized mixing bowl to mix up this crust.
Pecan Nut Pie Crust

How to make a no fail, pecan nut, no roll pie crust that's easy, homemade, and delicious. It's the perfect recipe for any pie or no bake dessert.
12 tablespoons salted butter (melted)
1 1/2 cups all-purpose flour
1 cup chopped pecans
Pre-heat the oven to 350° F.
Mix together the melted butter and flour, forming a dough.
Stir in the chopped pecans.
Press the crust into an un-greased 9×13 baking dish.
Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
Let the crust cool before adding any filling.
If you are making this crust with a recipe where you bake the crust with the filling, just bake it according to the instructions for that particular recipe.

Desserts, Pies & Pastries
American
pecan nut, pie crust, pie crust recipe
August 4, 2018
Homemade Blueberry Cobbler Recipe
Homemade blueberry cobbler is a family favorite dessert. Made from scratch using fresh blueberries, it’s a super easy recipe you can make in a pinch!

Fruit cobbler is definitely one of my favorite desserts to make, besides chocolate chip cookies, when I’m in a pinch and need something quick. We love cobbler so much that I even make a delicious Dutch oven cherry cobbler when we’re out camping!

I make peach cobbler every year, and this year after picking blueberries, I decided to switch up our recipe to make a scrumptious blueberry cobbler.

This blueberry cobbler recipe is so easy; and it uses really simple ingredients. Once it’s mixed up, just let your oven do the rest.

Being that it’s made with blueberries, the only prep you have to do to the berries is wash them and dry them. No stemming, slicing, or anything else.

An easy, 2-ingredient version of this recipe makes a delicious sugar cookie cobbler. And if you’d like a creamy pie, this blueberry cream pie recipe is a family favorite too.

Gather your ingredients for blueberry cobbler:
- Unbleached all-purpose flour
- Pure cane sugar
- Salt
- Unsalted butter
- Whole milk
- Blueberries
- Corn starch
- Salted butter
- Cinnamon
Tips for how to make this recipe for blueberry cobbler:

Preheat the oven to 425°. Then bring it down to 375°.

To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.

Combine the softened unsalted butter and whole milk in a smaller bowl or glass measuring cup. Then add the liquid ingredients to the dry ingredients, stirring with a fork.

Set aside about 1/4 of the dough for your cobbler topping. Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet.

Wash and pat dry the blueberries. Place them in a medium to large sized mixing bowl; I love my handled bowl for this.

Add in the sugar, salt, corn starch, and cinnamon. Mix well.

Pour the blueberry mixture into the crust, and top with slices of salted butter. Finally, crumble your saved crust topping over the blueberry mixture.

Bake for 40 minutes to 1 hour, until the crust turns a golden brown.

Serve with a scoop of vanilla ice cream and enjoy! It’s so yummy!

You may enjoy these fruit pie and fruit cobbler recipes:
Kitchen tools you may need to make this blueberry cobbler recipe:

Mixing bowls – You’ll need bowls for mixing both the crust and the blueberry filling. I also love using my handled bowl.

Oval baking dish or large cast iron skillet – for baking the cobbler.

Colander – for rinsing your berries after washing.

Blueberry Herbal Tea – Pair with your helping of cobbler.
Homemade Blueberry Cobbler Recipe

Homemade blueberry cobbler is a family favorite dessert. Made from scratch using fresh blueberries, it’s a super easy recipe you can make in a pinch!
Crust:
2 cups unbleached all-purpose flour
3 tablespoons pure cane sugar
1/2 teaspoon salt
3/4 cup unsalted butter
5 tablespoons whole milk
Filling:
5 cups blueberries
2/3 cup pure cane sugar
1 teaspoon salt
1/2 tablespoon corn starch
1/4 cup salted butter
1/2 teaspoon cinnamon
Preheat the oven to 425°. Then bring it down to 375°.
To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.
Combine the softened unsalted butter and whole milk in a smaller bowl.
Then add the liquid ingredients to the dry ingredients, stirring with a fork.
Set aside about 1/4 of the dough for your cobbler topping.
Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet.
Wash and pat dry the blueberries.
Place the blueberries in a medium to large sized mixing bowl; I love my handled bowl for this.
Add in the sugar, salt, corn starch, and cinnamon. Mix well.
Pour the blueberry mixture into the crust, and top with slices of salted butter.
Crumble the saved crust topping over the blueberry mixture.
Bake for 40 minutes to 1 hour, until the crust turns a golden brown.
Serve with a scoop of vanilla ice cream and enjoy! It’s so yummy!
Pies & Pastries
American
blueberry cobbler, blueberry cobbler recipe
June 22, 2018
Small Batch Blueberry Filling Recipe
Learn how to make an easy homemade blueberry filling for pies and desserts. This is a small batch recipe using fresh or frozen berries! You can make enough for one dessert, or double the recipe and freeze it!

Blueberries are quite possibly my favorite snacking berries; they’re full of antioxidants and they’re just plain delicious. Pie happens to be a family favorite too.

So, while it’s hard to do, I’ve got to stop eating blueberries long enough to make a small batch blueberry pie filling for blueberry cream cheese pie or Dutch oven blueberry cobbler and our favorite, blueberry yum yum.

‘Cause you know… Homemade is so much better. This stove top blueberry pie filling is so much better than store bought cans. It just is.

Making your own blueberry filling for pie really isn’t difficult. It requires a little stove time with constant stirring, but really it isn’t bad at all; believe me, I’d tell you if it were, because I’m not a fan of standing in front of a stove for long periods of time.

You only need a few ingredients, and besides the blueberries, you should already have everything else in your kitchen cabinets. What you’ll love about this recipe is it’s small batch (so no canning required), and you can use it for all sorts of desserts.

Why Make Homemade Fruit Filling?

That’s a very good question, and one with a few answers…
- Homemade is always better, in my opinion. First of all, you have control over the type of ingredients you use, and you also have control of how much of those ingredients goes in to your filling. You have the power to make it the way you want it, and it’s not going to be pumped full of preservatives to keep it fresh.
- Personally, I prefer the taste of homemade versus store bought canned filling, especially when it’s made with fresh berries. Nothing beats that fresh blueberry flavor. Even good frozen blueberries give amazing flavor compared to canned.
- You can use it for so many things, not just pie. You can use it as a topping for vanilla ice cream, blueberry pancakes, and French toast casserole.
- It’s so quick and easy to make, and the best part is it only needs 5 ingredients. That’s it!
Ingredient Notes for Blueberry Filling:
- Blueberries – You can use fresh or frozen blueberries; just be sure to thaw and dry the berries if using frozen, so you’re not adding unnecessary moisture to your filling.
- Corn starch – This is used to thicken the pie filling.
- Lemon juice – I prefer to either juice a lemon, or use Minute Maid lemon juice, which you can usually find in the freezer section of any grocery store.
- Pure cane sugar – You can also use granulated sugar, but I prefer to use unrefined pure cane sugar.
- Cinnamon – This adds a spicy hint to the filling… Don’t worry, not so spicy that it’s weird, just enough that it enhances the flavor of the blueberries.
How to Make Blueberry Pie Filling

First I find it’s easier if you gather your ingredients together, so everything is ready to go.
1. Make the blueberry purée using a blender. I recommend a blender in this case because the skins on blueberries can be hard to break down with a potato masher.
2. Whisk together the water and corn starch first, ensuring there are little to no lumps.
3. Then combine the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
4. Add the puréed blueberries and whole blueberries to the mixture in the pan.
5. Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
Remove from the heat and add to an already cooked pie crust. Or if you’re adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
In need of a super easy pie crust? You may enjoy this shortcut no-roll pie crust.

FAQ’s and Expert Tips

Can I use frozen blueberries?
Yes, you can. As mentioned above, just be sure to thaw and dry the berries well before using, so you don’t add unnecessary moisture to the filling.

How do you store it?
You’ll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you’ll want to freeze it if not able to use it, which brings me to the next question…

Can you freeze it?
Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn’t get freezer burn. It should keep for up to 3 months in the freezer. I don’t recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you’d want to use Clear-Jel as a thickener, so it’s safe for canning.

How long should I cook it if I put it in a pie?
Make this filling, per the recipe instructions. Then follow the instructions for whichever pie you’re using as to how long to bake it in the crust.

More Blueberry Recipes:
- Blueberry Spinach Smoothie
- Homemade Blueberry Muffins
- Blueberry Cream Cheese Mini Tarts
- Flag Cake (with blueberries)
- Fruit Pizza Bites
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Small Batch Blueberry Filling

How to make an easy homemade blueberry filling for pies and desserts. Small batch recipe using fresh or frozen berries!
Blender
Medium Saucepan
Whisk
Heat-Resistant Spatula
2 cups blueberry purée
2 cups blueberries* (fresh or frozen)
2 tablespoons water
1 tablespoon corn starch
1/2 teaspoon lemon juice
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Make the blueberry purée using a blender.
Whisk together the water and corn starch first, ensuring there are little to no lumps.
Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
Add the puréed blueberries and whole blueberries to the mixture.
Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
Remove from the heat and add to an already cooked pie crust. Or if you’re adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
*If using frozen berries, just be sure to thaw and dry the berries well before using, so you don’t add unnecessary moisture to the filling.

How do you store it?
You’ll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you’ll want to freeze it if not able to use it, which brings me to the next question…

Can you freeze it?
Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn’t get freezer burn. It should keep for up to 3 months in the freezer. I don’t recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you’d want to use Clear-Jel as a thickener, so it’s safe for canning.

Pies & Pastries
American
blueberry filling, blueberry filling recipe, blueberry pie filling, blueberry pie filling recipe, small batch blueberry pie filling
June 7, 2018