With limited store trips being my new normal I have been trying to use things up out of my pantry. I came from a family that had a garden and canning and freezing fruits and vegetables was just a part of life. My mom always had a really great stock of things and my Grandma Bonnie had even more. It was a great practice and one that I have carried through to some extent in my own life.
While I don’t can and freeze like my mom and grandma I do always try to keep a well stocked pantry. It just makes it easier and it has truly come in handy during these trying times of self isolating due to COVID 19. We have plenty of toilet paper, paper towels and staples. My first curbside order from Whistlestop Market was a breeze and tonight we had fresh corn as a result of that order. Yummy. We are not suffering at all. In fact we are probably eating better than we have ever eaten the past couple of weeks. All because I have a well stocked pantry and freezer. My habit finally paid off.
I was craving a dessert and decided to see what I could come up with that took few ingredients that I had on hand. No quick trip into town to get needed items for me. I am staying home. So this is what I came up with . I used a can of apple pie filling but any fruit filling would work great.
- 1 /2 cup butter
- 1/4 cup brown sugar
- 2 cups flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 can fruit pie filling
- Preheat oven to 350 degrees.
- Prepare and 8 by 8 baking pan by lightly greasing bottom. Spread fruit pie filling in the bottom of the pan and top with cinnamon and nutmeg.
- Cream butter and brown sugar together in a medium size bowl.
- Cut in 2 cups flour with pastry blender until the mixture is crumbly and coarse.
- Sprinkle flour mixture on top of fruit pie filling and bake for 20 minutes at 350 degrees until lightly browned.
- Serve warm with ice cream or whipped cream.
