22 oz raspberry pie filling
1 cup plus 1 tablespoon flour
1 1/4 cup sugar
1 3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans or walnuts (optional)
1/4 cup melted white chocolate (optional)
Preheat the oven to 350'F
Pour the pie filling in the bottom of a 9" square or round baking dish. Set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the melted butter, vanilla and nuts, Stir until you have a crumbly texture. Sprinkle the crumbles evenly over the pie filling.
Bake for 40 - 50 minutes or until golden brown.
Melt the white chocolate according to package instructions. (Please note that white chocolate does not melt the same as milk or dark chocolate).
Drizzle over the top and let cool a bit before serving.
Pairs Well With
This recipe was handed down to me from Sir Sportsalot's grandmother many many years ago. She used to make it with cherry pie filling, I just happen to have a thing for raspberries. But when it comes right down to it, here's something about the crumbly cake topping that I just can't seem to get enough of.