Ingredients

The following ingredients have 4 Servings
  • 3 cups Rhubarb Cranberry Apricot Fruit Pie Filling OR 3 cups pie filling of your choice
  • 1 1/2 cups flour
  • 1 1/2 cups rolled oats
  • 1 cup packed brown sugar
  • 1/4 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1/2 teaspoon  cinnamon
  • 1 cup shortening (such as Crisco)
  • 1 teaspoon  lemon zest
  • 1/2 cup chopped walnuts or pecans

Instruction

  • Lightly grease 13 x 9 inch baking dish, Preheat oven to 375º
  • In a medium bowl, combine the flour, rolled oats, packed brown sugar, baking soda, salt and cinnamon. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
  • Stir in lemon zest and chopped nuts.
  • Reserve 1 cup of crumb mixture for topping.
  • Press remaining mixture into the bottom of prepared baking pan. Evenly spread fruit pie filling over top. Sprinkle with reserved crumb mixture.
  • Bake at 375º for 30 to 35 minutes or until top is golden brown and fruit pie filling is bubbly.
  • Cool in pan on wire rack.
  • Serve warm with vanilla ice cream