This easy fruit crisp dessert is a slight variation on my easy blackberry crisp.  I doubled the brown sugar and oat topping because let’s face it, the crispy topping is irresistible! If you are looking for something super quick, these Air Fryer Churro Apple Pie Bombs are the best dessert to make in under 30 minutes.

Why You’ll Love This Recipe

• This is a classic easy apple crisp recipe with simple pantry ingredients and no pie crust to fuss with
• The thick brown sugar oat topping bakes up extra crunchy and buttery, making this simple dessert stand out from others.
• It works with several types of apples, making it a great apple crisp with fresh apples you already have on hand.
• Easy enough for a weeknight dessert but impressive enough for guests and holidays.

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How to Make Easy Apple Crisp

1. Peel and core apples. Cut into bite- sized pieces or slices, which ever you prefer. Place in a pie plate or baking dish. Top with lemon juice.
2. Mix brown sugar, cornstarch and ground cinnamon together. Pour over apples and mix together.

3. In a large bowl combine flour, oats, brown sugar, ground cinnamon and kosher salt together.
4. Cut in 1 stick of butter until totally combined.

5. Sprinkle over apple mixture.
6. Place pie plate on a rimmed baking sheet and bake for 40-50 minutes or until top is golden brown and apples are tender. The baking sheet will catch any spills if the apple filling bubbles over.

Serve apple crisp warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for extra flavor.

What kind of apples are best for apple crisp?

I used Granny Smith apples for this recipe. I’ve also made it with Gala or Fuji apples, use your favorite. For the best results, peel the apples and if you are in a pinch for time, you can use apple pie filling.

This easy homemade apple crisp is simple enough for a weeknight and cozy enough for holidays, making it a recipe you will come back to again and again.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Easy Apple Crisp

This easy apple crisp is made with fresh apples tossed in cinnamon and sugar, then topped with a generous brown sugar oat crumble that bakes up crisp and buttery. A simple homemade dessert that’s perfect for weeknights, holidays, or serving warm with vanilla ice cream.

Course Apple Desserts

Cuisine American

Keyword apple crumble, apple desserts, apple pie, fruit crisp

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 507kcal

Author Milisa

Ingredients

• 4 medium to large apples Granny Smith, gala, fuji or honeycrisp
• 1 teaspoon lemon juice
• ½ cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon

For the topping

• 1 cup all purpose flour
• 1 cup brown sugar
• 1 cup old fashioned oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup butter

Instructions

• Preheat oven to 350°.
• Peel, core and cut apples into bite sized pieces.
• Add apples to a 9 inch pie plate or baking dish and top with lemon juice.
• In a small bowl, mix 1/2 cup brown sugar, cornstarch and 1 teaspoon ground cinnamon together. Toss with apples.
• Mix flour, 1 cup brown sugar, oats, 1 teaspoon cinnamon and salt together.
• Cut butter into slices and cut into oat mixture until totally combined.
• Sprinkle crumble mixture evenly over apples.
• Place on a baking sheet and bake for 40-50 minutes or until crisp is browned and apples are tender.
• Serve warm or at room temperature.

Notes

Storage: Cover with plastic wrap and store at room temperature 1-2 days or refrigerate 3-4 days.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 89g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 225mg | Fiber: 5g | Sugar: 57g

More Fruit Crisp Recipes

Easy Cherry Crisp

Easy Blackberry Crisp

Peach Crisp

Zucchini Crisp

The post Easy Apple Crisp appeared first on Miss in the Kitchen.

We love all things pumpkin all year long and come fall we enjoy making batches of Easy Pumpkin Bread and make ahead No Bake Pumpkin Cheesecake. Get the step by step video in the recipe card to see just how easy this no bake fall dessert comes together.

This fall twist on the classic Italian Cannoli is so simple to make using store bought cannoli shells. Homemade Cannoli are quite a process but none the less delicious. While traditional cannoli uses ricotta cheese as a base, we are using a fluffy cream cheese and pumpkin filling for this dessert.

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🟢 Ingredients Needed for Pumpkin Cannoli Recipe

• Heavy Whipping Cream
• Cream Cheese
• Canned Pumpkin Puree
• Powdered Sugar
• Pumpkin Pie Spice
• Vanilla Extract
• Cannoli Shells

🟢 Step By Step Instructions for No Bake Pumpkin Cannolis

1. Using an electric mixer, beat the cream until stiff peaks form. Pour into another bowl and set aside.

   

2. Beat softened cream cheese with the pumpkin, powdered sugar, pumpkin pie spice and vanilla extract until fluffy.
3. Fold in the whipped cream.
4. Cover and refrigerate 2 hours.

   

5. Scoop pumpkin filling into a piping bag.

   

6. Pipe filling into cannoli shells, filling from each end.

   

7. Sprinkle with powdered sugar and serve immediately.

🟢 Recipe Notes and Tips

• Cannoli is best served fresh for the shells to stay crisp. The filling can be made a day in advance and shells can be filled just before serving.
• Leftovers can be stored in a covered container in the refrigerator up to 24 hours.
• Optional Garnish: Mini chocolate chips or chocolate jimmies can be sprinkled over the pumpkin filling.

Try this Pumpkin Cannoli recipe that is a tasty fall dessert perfect for Thanksgiving, Friendsgiving or any celebration. A great hand held dessert pastry filled with fluffy pumpkin cheesecake filling. You’ll also love our Pecan Cheesecake Cannolis for a fun twist.

If you love this recipes as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Pumpkin Cannoli

Pumpkin Cannoli is a quick and easy no bake dessert for fall. Crispy cannoli shells filled with a no bake pumpkin cheesecake filling for a quick and easy holiday dessert. 

Course No Bake Desserts

Cuisine American

Keyword fall cannoli, filling for cannoli shells, no bake pumpkin cheesecake, pumpkin dessert, Thanksgiving dessert

Prep Time 10 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 Servings

Calories 458kcal

Author Milisa

Ingredients

• 1 ½ cups heavy whipping cream
• 8 ounces cream cheese softened
• 1 cup powdered sugar plus more for garnish
• ½ cup canned pumpkin puree
• 2 tablespoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 12 large cannoli shells

Instructions

• Add heavy whipping cream to a mixer bowl and beat at medium-high speed until stiff peaks form. Pour into another bowl and set aside.
• Place cream cheese, pumpkin, 1 cup powdered sugar, pumpkin pie spice and vanilla extract into the mixer bowl. Beat at medium speed until fluffy, about 2 minutes.
• Fold whipped cream into the pumpkin mixture.
• Cover and refrigerate 2 hours.
• Scoop pumpkin filling into a piping bag and fill cannoli shells, piping from both ends to completely fill.
• Dust with powdered sugar and serve immediately.

Video

Notes

Cannoli are best served immediately. The filling can be made up to a day in advance and shells filled just before serving.

Leftovers can be stored in an airtight container in the refrigerator up to 1 day.

Optional garnish: mini chocolate chips or chocolate jimmies.

Nutrition

Serving: 1g | Calories: 458kcal | Carbohydrates: 33g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Cholesterol: 84mg | Sodium: 106mg | Fiber: 1g | Sugar: 17g

🟢 More Delicious Pumpkin Desserts to Try

Everyone loves the classics like Easy Pumpkin Pie for a Thanksgiving dessert and we always have to have Pumpkin Roll with cream cheese icing on every fall desserts table.

My mom makes this Pumpkin Cake anytime they have company and it’s my favorite sheet cake. This quick Pumpkin Snickerdoodle Snack Cake is another one that I love to make all year long and it’s a great treat to bake and share for the holidays.

The post Pumpkin Cannoli appeared first on Miss in the Kitchen.

Looking for a wonderful fall dessert? There’s nothing better than fresh apple cake. My mom gave me this recipe and I think it has been in her family for many, many years. If you are looking for a shortcut apple dessert, apple dump cake is always a favorite.

What You’ll Love About this Recipe

• No Electric Mixer Required – just stir together and pop it in the oven!
• Few Ingredients – Pantry staples and fresh apples are all you need for a homemade apple cake.
• Moist Crumb – This easy recipe has the best apple flavor with warm spices.

Ingredients Needed for Easy Apple Cake Recipe

• apples (Gala apples, Honeycrisp apples or Granny Smith apples will all work)
• granulated sugar
• vegetable oil
• pecans or walnuts – skip them if preferred
• large eggs
• vanilla extract
• all-purpose flour
• ground cinnamon
• kosher salt
• baking soda
• non-stick cooking spray

How to Make Fresh Apple Cake

1. Peel Apples.
2. Core and dice apples.

3. Mix chopped apples, pecans, sugar, oil, eggs and vanilla together in a large mixing bowl.
4. Add all purpose flour, cinnamon, salt and baking soda to another bowl (or add all at once to mixing bowl).

5. Fold the mixture together using a wooden spoon.
6. Pour into a greased 9″ x 13″ baking dish.

7. Bake for one hour. Remove from oven to a wire rack to cool.
8. Sprinkle with powdered sugar. Slice and serve warm or at room temperature.

If you enjoy apple picking, this apple cake is the best dessert to make with fresh apples and can just be stirred together with minimal effort and a few ingredients. The taste is beyond delicious and it’s a great option for a bake sale or to share with your neighbors.

Everyone loves this apple cake and it is wonderful ending to Thanksgiving or Christmas dinners. This cake is loaded with chunks of sweet apples and rich cinnamon flavor which all together creates a wonderfully moist cake. If you only make one apple dessert this fall, this has to be the one!

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Fresh Apple Cake

Fresh Apple Cake is one of my family's very favorite desserts. It comes together really easy, you don't even need a mixer! Sweet apples and warm cinnamon will fill your house with the best of autumn baking!

Course Desserts

Cuisine American

Keyword apple cake, best apple cake, easy apple cake, fall desserts, no mixer cake recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 456kcal

Author Milisa

Ingredients

Wet Ingredients:

• 3 cups diced apples gala, honey crisp, granny smith
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup pecans or walnuts chopped
• 2 eggs
• 2 teaspoons vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons powdered sugar optional garnish

Instructions

• Preheat oven to 350 degrees.
• Peel, core and dice apples.
• Add apples to a large bowl with sugar, vegetable oil, pecans, eggs and vanilla.
• Mix with a wooden spoon until well combined.
• In a separate large bowl, add flour, cinnamon, baking soda and salt. Whisk together.
• Add dry ingredients into wet ingredients and stir until well combined.
• Spray a 13" x 9" or 10" springform cake pan with non-stick cooking spray.
• Pour in cake batter and bake for fifty minutes to one hour. A toothpick inserted should come out clean when it's done.
• Remove from oven to a wire rack to cool.
• Garnish with powdered sugar if desired. Great warm or at room temperature.

Video

Notes

Cover and refrigerate leftovers for 2-3 days. Cake can be wrapped in a double layer of plastic wrap and foil or placed in a freezer bag and frozen for up to 1 year.

Nutrition

Serving: 1g | Calories: 456kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 22g | Cholesterol: 31mg | Sodium: 294mg | Fiber: 2g | Sugar: 37g

 More Apple Desserts to Try

• I love apple desserts and this Apple Upside Down Cake with walnuts is an easy from scratch dessert. An easy Apple Fritter Cake is perfect to whip up any night of the week.
• My Caramel Apple Pie Cheesecake Shooters are popular all year long and did you see the video for the Easy Apple Cobbler? It’s just like grandma would bake!
• If you have an abundance of apples, this easy Apple Crumb Pie is always a hit. You’ll have to check out my secret ingredient for the most flavorful apple pie ever!

• I’m adding this Slow Cooker Apple Butter to my list this fall and if you need something really simple, this Easy Apple Crisp is a true delight topped with vanilla ice cream!
• See all of my favorite Easy Apple Recipes that includes the best apple desserts, breakfasts and drinks for any fall occasion.
• If you love spice cakes, this Butter Pecan Spice Cake is always a hit. It’s from my husband’s grandma and it’s something special!

The post Fresh Apple Cake appeared first on Miss in the Kitchen.

Love apple desserts? Easy Apple Cobbler is a classic dessert that everyone loves topped with vanilla ice cream and my mom’s Fresh Apple Cake is one of the easiest fall desserts you can make. 

Why You’ll Love this Recipe

• Flakiest Crust: The crust on these fried pies are the star of the show. It’s different than a store bought or homemade pie dough. Any filling will work for these fried pies but apple is my favorite.
• Vintage Recipe: My mom shared this delicious fried apple pie recipe with me from her aunt’s recipe box. The dough puffs up as it fries and it so tender, the flaky crust literally melts in your mouth.

Make the Filling

1. Peel and core apples. Dice and place in a bowl with sugar, cinnamon, nutmeg, salt. Mix well.
2. Add water and cornstarch to a pan and whisk together. Add apple mixture and stir to combine.
3. Cook over medium-high heat,  stirring often about 10 minutes.
4. Pour into a bowl and set aside to cool.

Glaze the Pies

They are so good right out of the frying pan. I couldn’t stop thinking about how good those little apple pies are from the grocery store. You know the ones that are coated in icing? Yes!

1. Make a quick glaze with powdered sugar and milk.

2. Completely dunk the pies in the icing using a fork and then let them dry on a wire rack.

The icing takes these homemade fried apple pies to over the top amazing. I am thinking these are literally the best thing I’ve ever made. EVER.

Storage: Store cooled pies in an airtight container in refrigerated up to 4 days. Serve at room temperature or heat for a few seconds in the microwave.

I’m a southern girl and love my deep fried foods. I try to be moderate about such things but these fried pies are impossible to resist!

Recipe Variations

• Apples: Dried apples or store bought apple pie filling can be substituted for the filling but fresh apples are preferred for homemade apple pies.
• Filling: Any fruit pie filling will work with this recipe. We love peach fried pies, lemon fried pies and apricot fried pies. Chocolate pie filling or lemon pie filling also makes delicious fried pies.
• Homemade Pie Crust: If you are rushed for time, biscuit dough can be used for quick fried pies, much like our air fryer apple pie bombs. I have tried deep frying store-bought pie crust and it can sometimes fall apart when you deep fry them.

I’m a southern girl and love my deep fried foods. I try to be moderate about such things but a fried pie is impossible to resist!

The pastry crust for these apple hand pies is to die for but I will also say this is not the kind of dessert you whip up in a hurry.

There are lots of steps and it takes a bit of time to roll out the dough and shape the pies. However, they are worth every single minute and every single calorie!

More Apple Desserts to Try

• Apple Fritter Cake is a simple loaf cake with layers of cinnamon sugar and tart apples to bake for any day of the week. 
• Apple Turnovers are super easy to make with puff pastry and a gooey apple filling with plenty of brown sugar. They are simple to make but delicious enough for special occasions.
• Apple Cobbler is an old-fashioned dessert that tastes just like grandma’s. Serve it up with vanilla ice cream and a drizzle of caramel sauce for a favorite dessert that is easier than a traditional pie.

Fried pies always make me think of my grandma. I remember her making them when I was growing up and they were always so amazing. She often made them with dried apricots and I’ve got to try that soon.

 Add these old fashioned Fried Apple Pies to your list to try immediately. They are a personal favorite and I promise you will be glad you did!

If you love this recipe as much as we do, please leave a comment and a rating. Help us share on Pinterest, Instagram and Facebook!

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Fried Apple Hand Pies

Fried Apple Pies are the classic southern dessert just like my grandma used to make. A delicious cinnamon apple filling inside a delicate flaky pie crust that is deep fried to perfection. Dip them in a powdered sugar glaze for an unforgettable dessert.

Course Desserts

Cuisine American

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Servings 12

Calories 542kcal

Author Milisa

Ingredients

For the Pastry

• 2 ½ cups all purpose flour plus 1 cup for rolling out dough
• 2 tablespoons sugar
• 1 cup evaporated milk
• 1 egg
• ½ cup shortnening
• ½ teaspoon salt
• 2 teaspoons baking powder

For the Apple Pie Filling

• 1 teaspoon ground cinnamon
• 3 cups vegetable oil for frying
• 1 tablespoon cornstarch
• 2 tablespoons water
• ¼ teaspoon salt
• ½ teaspoon fresh ground nutmeg
• ¼ cup sugar
• 4 apples Gala or Granny Smith peeled, cored and diced

For the Powdered Sugar Glaze

• 2 ½ cups powdered sugar
• ⅓ cup milk

Instructions

For the Dough

• Sift the dry ingredients together in a bowl. Cut in shortening until well combined using a fork or pastry cutter. Whisk egg and milk together and mix until the dough comes together. Wrap in plastic wrap and refrigerate one hour or until you are ready to make the pies.

For the Filling

• Add apples, sugar, cinnamon, nutmeg, salt in a bowl and toss together. Add water and cornstarch to a pan and whisk together. Add apples and mix together. Place over medium- high heat. Cook, stirring often about 10 minutes. Pour into a bowl and set aside to cool.

Make the Pies

• When you are ready to make the pies, divide the dough into thirds. Roll dough out over a well floured surface. Add additional flour to the top of the dough if needed to make it easy to roll.
• Use a 4 – 5 inch circle (a small saucer or large cookie cutter) to cut pastry into circles.
• Add about 1 tablespoon of apple filling to the center of each circle.
• Fold over and pinch seams closed. Fold edges over and press edges with a fork. Repeat with remaining ingredients.
• Heat oil to 375 degrees.
• Cook 2 or 3 pies at a time, turning to brown both sides. Remove from oil to a paper towel lined rack to drain.
• Whisk powdered sugar and milk together until smooth in a medium sized bowl.
• Dip fried pies into icing and drain on a wire rack placed in a baking pan until icing is set, about 10 -15 minutes.
• Serve immediately.

Notes

Pies are best the first day. Leftovers can be be placed in an airtight container and refrigerated. Bring to room temperature for serving.

Nutrition

Calories: 542kcal | Protein: 6g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 238mg | Fiber: 3g | Sugar: 40g

The post Fried Apple Pies appeared first on Miss in the Kitchen.

This Easy Apple Cobbler is a tried and true family favorite. It’s a cozy dessert recipe and you likely have all of the ingredients in your kitchen.

This is classic cobbler. I adapted this recipe from the one my Mother-in-law gave me from an old cookbook.  The cookbook calls it “Don’t Stir Pudding” because you pour everything into the pan without stirring.

Ingredients for Easy Apple Cobbler Recipe

• Apples
• Brown Sugar
• Ground Cinnamon
• Butter
• Granulated Sugar
• All Purpose Flour
• Milk
• Vanilla Extract
• Baking Powder

Step by Step Directions for Apple Cobbler

1. Peel and core the apples and cut into bite-sized chunks. Combine with brown sugar and cinnamon.
2. Melt butter and pour into baking pan.
3. In a large bowl, mix together: flour and sugar.
4. Add milk and vanilla and stir just until combined.
5. Mix in baking powder, just until combined.
6. Pour batter over melted butter, do not stir.
7. Add apple mixture evenly over batter. Do not stir.
8. Sprinkle extra cinnamon over the top if desired.
9. Bake in a preheated oven until edges are golden brown and filling is bubbly.

Find the exact measurements and printable recipe card at the bottom of this post. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Recipe Notes for the Best Apple Cobbler

• Best Apples for Cobbler: I like to use gala apples, granny smith and honey crisp are also favorites. Any firm apple will work. If you are using a tart apple, like granny smith, increase the brown sugar to 2/3 cup.
• Do I Have to Peel the Apples? Peeling the apples is optional but we like the texture of the cobbler best if the apples are peeled.
• What Size Pan for Apple Cobbler: A basic 9 x 13 glass baking dish is my favorite for baking cobblers. They are also super handy for your favorite casseroles and the one thing I tend to forget at potlucks!
• How to Store and Reheat Cobbler: I do find that this cobbler is best if you eat it the first day. If you have leftovers, cover with plastic wrap or aluminum foil and store at room temperature for 1 day. Refrigerate up to 3 days. Let it come to room temperature or warm it up in the microwave.
• Serving: I love to serve this homemade apple cobbler with a scoop of Vanilla Ice Cream and a drizzle of caramel sauce. It’s so comforting and delicious.

More Easy Fruit Cobbler Recipes

You can’t go wrong with this Easy Peach Cobbler recipe and also made an amazing Blueberry Cobbler with the same basic recipe.

More Apple Dessert Recipes to Try

• Caramel Apple Pie Cheesecake Shooters is great for any occasion. Made with layers of cheesecake, caramel and sweet apples.
• Fresh Apple Cake is a must-try for apple season. It’s an easy recipe that can be made with tart apples or sweet apple slices and doesn’t require a mixer
• Apple Pie Taquitos  is an easy dessert for a quick weeknight dessert that is so delicious served with a scoop of ice cream and a drizzle of caramel.
• Easy Apple Crisp is always a hit with apple pie lovers. Apple pie filling topped with a a crisp oat and brown sugar topping.

This Easy Apple Cobbler is one of the easiest dessert recipes that I’ve ever baked and is perfect for holidays and celebrations.

If you love this recipe as much as we do, please leave a comment and rating. Be sure to help us share Pinterest, Facebook and Instagram.

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Easy Apple Cobbler

Old Fashioned Apple Cobbler is one of our favorite fall desserts made with fresh apples and a fluffy cobbler topping. Serve it with vanilla ice cream and it will taste just like grandma's!

Course Desserts

Cuisine American

Keyword apple dessert, cobbler, fruit cobbler, homemade cobbler

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Calories 281kcal

Author Milisa

Ingredients

• 8 cups gala apples peeled, cored and cut into chunks
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup butter
• 1 ½ cup sugar
• 2 cups all purpose flour
• 1 ¾ cup milk
• 2 teaspoons vanilla
• 3 teaspoons baking powder

Instructions

• Preheat oven to 325 degrees.
• Combine apples, brown sugar and cinnamon in a large bowl, set aside.
• Melt butter and pour into a 9 x 13-inch baking pan.
• In a large mixing bowl, add flour and sugar, stir together. Add milk and vanilla and stir until smooth. Add baking powder, stirring just until combined. Doi not overmix.
• Pour batter over melted butter, do not stir. Pour apples evenly over batter and butter. Once again do not stir.
• Bake for 40-50 minutes until edges are browned and filling is bubbly.
• Allow to cool slightly before serving.

Video

Notes

Any firm apple will work in this cobbler. If using granny smith apples, increase brown sugar to 2/3 cup.

Store leftover cobbler, covered at room temperature up to 1 day. Refrigerate up to 3 days.

Reheat in microwave for about 30 seconds.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 203mg | Fiber: 1g | Sugar: 30g

The post Apple Cobbler appeared first on Miss in the Kitchen.

I often say that sauces are considered to be in their own food group around our house, and it is no exaggeration. If you’ve ever read the About Miss page, you’ll know that we used to own our own sauce company back before the days of food blogging.

The Backstory Behind Pine Ridge Sauces

In the early 2000’s we were living on a ranch in Kaycee, Wyoming where we started our own sauce company. The most popular products were Barbecue and Dipping Sauce, Jalapeño Barbecue and Dipping Sauce and Sweet Mustard Sauce.

The sauces found a decent level of success with people from all over the country and we loved connecting with people over delicious food.

Between life on the ranch and raising 3 boys, the sauce business got to be more than we could take care of. We were thrilled when Eli and Barb, our long time customers, who owned a store front and catering business, agreed to take on the business.

Eli reached out to us a while back to partner up and let our readers know that Pine Ridge Sauces are available to be delivered right to your front door.

Our original barbecue and dipping sauces are still being made in small batches by their family in Casper, Wyoming and we couldn’t be more proud.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Award Winning Barbecue Sauces

Eli and Barb of Pine Ridge Sauces have grown the business beyond our expectations and have won so many awards.

• Pine Ridge Jalapeno Barbecue Sauce was voted 1st Place for Best Tomato Sauce in the 2019 American Royal: World Series of Barbecue Sauce Contest.
• Pine Ridge Sweet Mustard Sauce was voted 1st place for Best Mustard Sauce in the American Royal: World Series Barbecue Sauce Contest for mustard. It also placed #1 for Sweet Mustard Category from the World-Wide Mustard Competition at the National Mustard Museum. Now it’s up for the Grand Champion Mustard in 2023.

Pine Ridge Barbecue and Dipping Sauce was also featured in the book The Taste of America, by Colman Andrews. The book was profiled by The Wall Street Journal and the article specifically mentions Pine Ridge Barbecue and Dipping Sauce. I have to say that was a pretty cool moment for all of us.

Order Pine Ridge Sauces

Pine Ridge Sauces are available in several size bottles and even in gallon size. The gift sets makes great gifts for Father’s Day, birthdays, Christmas or for a hostess gift.

👉 Pine Ridge Barbecue and Dipping Sauce (Regular)

👉 Pine Ridge Sweet Mustard Sauce

👉 Gift Sets

There are also quite a few retail locations where you’ll find Pine Ridge Sauces.

Recipes to Make with Pine Ridge Sauces

BBQ Ribs are great for summer cookouts and the most requested meal for our backyard barbecues. Slow smoked baby back ribs slathered in the original Pine Ridge Barbecue and Dipping Sauce is guaranteed to please the crowd.

We also love it on bbq burgers, bbq chicken, bbq pork chops and it’s the very best for dipping french fries.

Grilled Mustard Pork Chops are tender, juicy and so flavorful topped with Pine Ridge Sweet Mustard Sauce. This mustard is like no other that you’ve tried.

It’s great for making deviled eggs, potato salad, on burgers, sandwiches and so good for dipping chicken strips.

Jalapeno Pork Chops are another weeknight favorite. Grilled pork chops with Pine Ridge Jalapeno Barbecue and Dipping Sauce for a sweet and spicy pork chop dinner that everyone will love.

Jalapeno Barbecue and Dipping Sauce is “Just Hot Enough”. It is the perfect balance of sweet and spicy with chunks of real jalapenos in every bite.

This sauce is perfect for grilling everything from burgers to chicken and pork. It makes amazing pulled pork sandwiches. I’ve heard customers say they eat it on everything but ice cream!

Our sons were really nostalgic for these sauces and they are still a family favorite. Many folks describe them as addictive and we really can’t deny it!

If you like trying craft BBQ sauces, order Pine Ridge Sauces today and try them out, you will be glad you did.

The post Pine Ridge Sauces appeared first on Miss in the Kitchen.

Watergate Salad

Rather you call it pistachio fluff, Watergate Salad or that green stuff that grandma always makes, it’s always a hit with the crowd. We also love strawberry fluff and once you see how easy these desserts are to make, you will want to make them all year long.

Just take me to the recipe! If you are just looking for the recipe, just scroll on down to the very bottom. You will find a printable recipe card with ingredients and instructions. Read on for the step by step photos.

I love all of the retro Jello “salads” that my mother in law makes and that I remember from my childhood and Watergate Salad is probably my favorite. The holidays just aren’t the same without it.

How these desserts became known as salads is beyond me, maybe because they have fruits and sometimes vegetables with Jello or pudding… who knows? 

Ingredients for Watergate Salad:

• Instant Pistachio Pudding Mix
• Crushed Pineapple
• Cool Whip
• Pecans
• Mini Marshmallows
• Maraschino Cherries

How to Make Watergate Salad:

• Pour crushed pineapple with juice in a mixing bowl.

• Add instant pistachio pudding and mix well. 

• Fold in Cool Whip.

• Add pecans, mini marshmallows and cherries.

• Mix well. 

• Top with a dollop of Cool Whip, a few more pecans and whole cherries. 
• Cover and refrigerate for 1 hour before serving. 

Tips for Making Watergate Salad:

• Make this Watergate Salad Recipe up to a day in advance. Keep covered and chilled until ready to serve. 
• Drain the cherries well and place on a paper towel, blot off excess juice. 
• Quarter or roughly chop cherries. Place on another paper towel and blot off excess juice. This will keep the cherry juice from discoloring the salad. Trust me on this one, no one wants brown pistachio fluff!
• Save a few of the chopped pecans and Cool Whip for garnish and add a few whole Maraschino cherries that you have drained and blotted with a paper towel. 
• You can dish the pistachio fluff into individual servings before garnishing and refrigerating to make serving easier. 

More Holiday Dishes to Try:

Cranberry Salad  is a favorite for Thanksgiving and Christmas dinners. It is filled with fresh cranberries, apples, oranges, pineapple, pomegranate, toasted walnuts and raspberry jello. This is a surefire hit for the holidays!

• Cranberry Fluff is another dessert salad that we simple have to have for Thanksgiving and Christmas! This version is a little different, skipping the crushed pineapple and adding tart apples and grapes with toasted walnuts. It’s super easy and so delicious.
• Sweet Potato Casserole is another holiday favorite that could be considered a dessert if you are adding the classic marshmallow topping! I skip the marshmallows and just use buttered pecans. 
• My Easy Thanksgiving Dinner has everything you need from the main dish, sides, appetizers, desserts and even drinks!

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Watergate Salad

Watergate Salad is a classic potluck and holiday dish that is mixed up in about 5 minutes! Easy pistachio fluff made with crushed pineapple, pecans, cherries and pistachio pudding for a festive dish that anyone can make!

Course Desserts

Cuisine American

Keyword Fluff salad, holiday desserts, pistachio fluff salad, red and green desserts

Prep Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10 Servings

Calories 221kcal

Author Milisa

Ingredients

• 20 ounce can crushed pineapple with juice do not drain
• 3.4 ounce instant pistachio pudding mix
• 8 ounces Cool Whip or frozen whipped topping thawed
• 1 cup chopped pecans
• 1 cup mini marshmallows
• ⅓ cup diced maraschino cherries see note, plus more for garnish if desired

Instructions

• Add crushed pineapple with juice to a mixing bowl and add pistachio pudding mix. Stir to combine.
• Fold in Cool Whip (reserve a dollop for garnish if desired).
• Mix in pecans(reserve about a tablespoon for garnish), marshmallows and cherries.
• Top with a dollop of Cool Whip, remaining chopped pecans and whole Maraschino Cherries if desired.
• Cover and refrigerate at least one hour before serving. Can be made a day in advance.

Notes

Drain the Maraschino cherries well. Place on a paper towel and blot excess juice. Chop cherries and then place on a new paper towel and blot excess juice.

This will keep the cherry juice from discoloring your salad.

Use the same method for garnish.

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Sodium: 24mg | Fiber: 2g | Sugar: 21g

The post Watergate Salad appeared first on Miss in the Kitchen.

Southern Sweet Potato Pie

Have y’all tried Sweet Potato Pie? How do I even consider myself to be a true southern gal when I am just now making a sweet potato pie? Where has this deliciousness been my whole entire life? 

So many questions but the answers are all to make this Southern Sweet Potato Pie. You don’t even need to wait for Thanksgiving, just do it. Seriously. I have found my new favorite pie, y’all and it’s so EASY!

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How to Make Southern Sweet Potato Pie:

• Prepare pie crust and roll out on a floured surface. 

• Trim pie dough to fit pie plate. 

• Press crust into pie plate and set aside. 
• Peel and dicing a couple of sweet potatoes. Cover them with water and cook until tender, about 15 minutes.
• Drain and mash with a potato masher or fork and set aside to cool slightly. 

• Add mashed sweet potatoes to a mixing bowl. 

• Add softened butter, heavy cream, an egg, sugar, cinnamon, nutmeg, salt and a bit of fine ground pepper. 

• Mix until well combined and Pour filling into prepared pie crust.

• Bake for 40 minutes. 

• Cool completely before slicing. Refrigerate until ready to serve. Can be served chilled or at room temperature. 

My family was so SKEPTICAL about this pie, including me. I have heard of sweet potato pie my whole life and who hasn’t sang along to Alabama singing, “song of the south, Sweet Potato Pie and I shut my mouth…”! 

Sweet potato pie is a little bit lighter in flavor than pumpkin pie, in my opinion. The texture is pretty close to the same and the flavors are very similar. 

Turns out every single one of us loved the sweet potato pie even more than traditional pumpkin pie. It looks like we have started a new tradition here. Maybe we will have both because my Pumpkin Pie Bars are also pretty dang delicious.

We often try to add in something new to our holiday menus and this year it will be a Southern Sweet Potato Pie! I hope you will give it a try too. I am also loving this Sweet Potato Cake from She Wears Many Hats. Epic, deliciousness!

A big thanks to Barn Light Electric Company for the gorgeous Enameled Pie Plate. I’m always smitten with everything enamelware! Check out all of their gorgeous pieces just in time for the holidays!

If you are looking for more fabulous holiday pies, my Peanut Butter Whatchamacallit Pie, Strawberry Slab Pie and Brown Sugar Pecan Pie Bars and the epic Pumpkin Pecan Pie are also great additions to your holiday plans.

Add this Sweet Potato Pie to your holiday baking list. It’s a delicious dessert that is so simple to make from scratch with all of the warm flavors of fall. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Southern Sweet Potato Pie

Southern Sweet Potato Pie is a classic dessert that is the perfect addition to holiday dinners such as Thanksgiving and Christmas. An easy recipe that anyone can make!

Course Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 1 pie crust unbaked
• 2 medium sweet potatoes about 1 1/2 pounds
• ⅓ cup softened butter
• ½ cup sugar
• 2 eggs
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon finely ground pepper
• ¼ teaspoon salt

Instructions

• Peel and dice sweet potatoes. Add to a saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes.
• Drain and mash and set aside to cool slightly.
• Meanwhile, prepare crust, roll out and press into pie plate.
• Preheat oven to 425 degrees.
• Add smashed sweet potatoes to a mixing bowl. Add softened butter, sugar, eggs, cream, vanilla, cinnamon, nutmeg, pepper and salt.
• Mix together until creamy.
• Pour into prepared pie crust.
• Bake for 15 minutes.
• Lower oven temperature to 350 degrees for 35-40 minutes or until a knife inserted into center comes out clean.
• Set aside to cool. Refrigerated until ready to serve. Can be served chilled or at room temperature.

The post Southern Sweet Potato Pie appeared first on Miss in the Kitchen.

Cheesecake is my dessert obsession. Mini Chocolate Cheesecakes, Mini Chocolate Chip Cheesecakes, and Mini Turtle Cheesecakes are a few of my favorites.

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Mini Cherry Cheesecakes

Mini cheesecakes are my favorite since they are bite-sized. I like to sample one of everything and with mini desserts, I totally can.

They are easy to make ahead and keep in the refrigerator for a couple of days. A great dessert to take to a potluck, backyard cookout or family holiday gathering.

I almost always make a double batch of mini cheesecakes because they do disappear in a hurry. It seems like cheesecake is everyone’s favorite. My boys do not have a huge sweet tooth like I do, so they love the bite-size desserts.

How to Make Mini Cherry Cheesecakes:

Crush Oreo Cookies into crumbs and mix with melted butter. I place the cookies in a zip top bag and use a rolling pin to smash them. The food processor works great too.

I use my cookie scoop to add fill the mini cheesecake pan with the crumbs.

The filling is softened cream cheese, heavy whipping cream, eggs, sugar and vanilla, all beat together until smooth.

I use the cookie scoop again to add the filling, about 3/4 full.

Bake the cheesecakes for about 25 minutes. Cool and add your favorite cherry pie filling. Chill until ready to serve.

Helpful Tools for Baking Mini Cheesecakes:

• Mini Cheesecake Pan
• Cookie Scoop
• Rolling Pin
• Stand Mixer or Hand Mixer

Every time I bake mini cheesecakes, I have to wonder why I don’t make them more often. They are so simple and a total show- stopping dessert!

Mini cheesecakes are not so finicky as a regular sized cheesecake. You don’t have the hour long bake time, the hours of chilling. It all goes faster and easier with this mini version.

I have never been one to sweat the small stuff, like if my cheesecake cracks. I’m always topping it off like my chocolate cheesecake with caramel ganache. See any cracks? Nope you can’t tell if that cheesecake cracked or not!

The mini cheesecake filling tends to sink a little as they cool. This just makes them perfect for toppings like cherry pie filling.

Don’t be intimidated by these mini cheesecakes, they are super simple. You can top them with anything you like. Whipped Cream, strawberries, peaches, candied pecans, caramel, chocolate ganache. The options are limitless.

If you don’t have the mini cheesecake pan, a muffin tin will work just dandy. You will need to use muffin liners and this recipe will only make 6 cupcake sized mini cheesecakes and the baking time might vary slightly.

I made these for our weekend cookout and the kids were even snagging them before we had dinner ready. Dessert first is always a good idea in my book.

We fried up some of the catfish from our fishing trip to Arkansas a few weeks ago. It was the best ever. We are loving our outdoor kitchen. It’s the best place for hanging out with the kids.

Plan to make this Mini Cherry Cheesecakes Recipe with Oreo crust for your next get together! You will be glad you did!

More Cheesecake Recipes to Check Out:

• Caramel Apple Mini Cheesecakes
• Mini Mudslide Cheesecakes
• Strawberry Cheesecake Ice Cream Pie
• Lemon Icebox Cheesecake
• Strawberry Cheesecake

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Mini Cherry Cheesecakes

Mini Cherry Cheesecakes are the perfect bite- size dessert for any party, holiday or special occasion. A delicious Oreo crust plus creamy cheesecake and topped off with the classic cherry pie filling, it's a dessert that everyone will love!

Course Desserts

Cuisine American

Keyword cherry cheesecakes, holiday desserts, mini cheesecakes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12

Calories 182kcal

Author Milisa

Ingredients

• 10 Oreo cookies
• 2 tablespoons melted butter
• 8 oz cream cheese softened
• 2 tablespoons heavy whipping cream
• 1 egg
• ¼ cup sugar
• 2 teaspoons vanilla extract
• 1 cup cherry pie filling

Instructions

• Preheat oven to 325 degrees.
• Place Oreos in a zip top bag and crush into fine crumbs. Place in a bowl and add melted butter.
• Scoop about 1 tablespoon of crumb mixture into mini cheesecake pan. A cookie scoop works great.
• Add softened cream cheese into a mixing bowl and beat at medium speed until creamy. Add whipping cream and beat until combined, scraping down the sides of the bowl as needed. Add egg and beat until combined. While mixer is running, slowly add sugar until combined. Add vanilla and beat 1 minute. Scrape down sides of the bowl and beat 30 more seconds.
• Scoop into mini cheesecake pan about 3/4 full.
• Bake for 25 minutes or until center of cheesecakes are set.
• Set aside to cool.
• Top with cherry pie filling and chill for one hour or until ready to serve.

Notes

Store cheesecakes, covered with plastic wrap in refrigerator up to 3 days.

Nutrition

Serving: 1g | Calories: 182kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 122mg | Sugar: 9g

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The post Mini Cherry Cheesecakes appeared first on Miss in the Kitchen.

Pecan Pie is one of my husband’s favorites for the holidays and I have to admit I have only made pecan pie a handful of times. It is not my favorite. I love pecans, I love pie, but I have figured out I don’t really like the corn syrup. It’s too sweet, which is crazy because I am a complete sugar fanatic.

Can you Make Pecan Pie With Out Corn Syrup?

These pecan pie bars are made with brown sugar and I think they are so much better than the traditional corn syrup version.

This post is sponsored by Pillsbury™ and Walmart, all thoughts and opinions are my own.

Also, my pies are never pretty. I am just not meticulous enough for those pretty pie edges. I am also the worst at following a pattern.

So pie bars are where it’s at. I took a shortcut for the busy holiday season and made these pie bars with Pillsbury™ Sugar Cookie Dough!

Dessert bars are always a favorite for potlucks and holidays and these Cherry Almond Bars are one of our favorites and you can’t go wrong with these Chocolate Toffee Bars for a decadent treat. For and old fashioned treat, try these super easy Date Bars!

I always pick up a few packages of Pillsbury™ Sugar Cookie Dough on my weekly trip to Walmart, especially during the holidays. Having cookie dough in the fridge means I can whip up a dessert in a flash.

You know how it is, last minute notice for the school bake sale or the neighbors call to say they are dropping by with holiday goodies. Yeah, I got this. These Brown Sugar Pecan Pie Bars are the answer!

How to Make Brown Sugar Pecan Pie Bars:

Start by pressing the Sugar Cookie Dough into the bottom of a baking pan and pop it in the oven.

The filling is beyond simple- brown sugar, flour, baking soda and salt mixed together. Then melted butter, eggs and vanilla. Stir together and fold in pecans. SO EASY!

Pour the filling over the pre- baked sugar cookie crust and bake it for another 15 minutes. That’s it folks!

Let the bars cool completely before slicing. These bars are the perfect addition to any holiday dinner or are perfect to bake and share with friends and family.

These Brown Sugar Pecan Pie Bars are sure to earn a spot on your holiday goodie list. We just can’t get enough of them. I have made them 3 times in the last week!

Be sure to pick up plenty of Pillsbury™ Sugar Cookie Dough from Walmart to make your holiday desserts a snap!

Cranberry Pecan Biscotti, Pecan Cheesecake Cannoli  and Pecan Pie Cookies are always favorites for the holidays and don’t miss my Pomegranate Pecan Party Appetizer!

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Brown Sugar Pecan Pie Bars

Brown Sugar Pecan Pie Bars are a super easy dessert to feed a crowd. A sugar cookie crust and brown sugar pecan pie filling make for a delicious treat for any holiday or family celebration. 

Course Desserts

Cuisine American

Keyword holiday dessert, pecan pie, pie bars, Thanksgiving dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 392kcal

Author Milisa

Ingredients

• 1 16.5 ounce Pillsbury™ Refrigerated Sugar Cookie Dough
• 1 cup brown sugar light or dark
• 2 tablespoons all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups pecans whole or pieces

Instructions

• Preheat oven to 350 degrees.
• Press Pillsbury™ Sugar Cookie Dough into the bottom of a 9 X 13- inch baking pan, evenly.
• Bake for 20 minutes.
• Meanwhile, prepare the filling. Add brown sugar, flour, baking soda and salt to a bowl and stir until well combined. Add melted butter, eggs and vanilla extract. Stir until combined.
• Fold in pecans until well combined.
• Pour over baked crust. Return to oven and bake 15 minutes.
• Cool 2 hours before slicing.

Video

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 44g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 41mg | Sodium: 308mg | Fiber: 2g | Sugar: 31g

The post Brown Sugar Pecan Pie Bars appeared first on Miss in the Kitchen.