I love this recipe—it's fast and yummy—a real family favorite! I use my ramekins from Temp-tations® so I can serve them individually. You really get the best of a crunchy cobbler and melting ice cream!
1 cup quick-cooking oats
1/4 cup flour
1 tsp cinnamon
1/2 cup brown sugar
1 stick of butter, room temperature
1 (24-oz) jar pie filling (or fresh substitution, see below)
Mix oats, flour, cinnamon, brown sugar, and butter together for topping. (I use my hands; take off your jewelry!)
Either spread pie filling in a 13" x 9" pan or put about 1/2-cup filling in each individual ramekin. Spread the topping over the filling, and bake at 350°F for about 30 minutes, or until bubbly. Top with ice cream and serve immediately.
Substitution: In the summer I do a fresh blueberry version. Cook 4 pints of blueberries, 1 Tbsp cornstarch, and 2 Tbsp sugar on the stovetop until dissolved. Use as directed above, in place of pie filling. For fall, I use an apple pie filling mixed with about 1/2 cup raisins.
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