MADE IN WINDSOR, COLORADO SMALL-BATCH GOURMET DRY MIXES YOU ADD THE FRESH INGREDIENTS
PELICAN PEAKS
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You add the fresh part Fruit Crisp Mix with warm fruit crisp
10 oz (283 g) Contains wheat and pecans.

DESSERT MIX

FRUIT CRISP. Dessert mix

Warm fruit, buttery crisp topping, and a table that smells like someone planned dessert.

$7 Available for online checkout
You add 1–2 cans of pie filling + 1 stick softened butter
One mix $7

  • Mixed in small batches in Windsor, Colorado
  • Clear directions printed on every bag
  • Secure payment through Shopify
Made in Windsor, Colorado
Mixed in small batches
Clear directions on every bag
Fruit Crisp Mix with warm fruit crisp
Warm fruit. Crisp topping.

WHAT YOU’LL MAKE

WARM. BUTTERY. EASY.

Warm fruit filling with an even golden crisp topping and buttery crumb.

  • Sunday dessert
  • Potlucks
  • Fruit filling
  • Ice cream on top

KEEP THESE HANDY

YOU ADD THE FRESH PART.

We handle the specialty dry ingredients. You bring what is listed here and on the current bag.

01

You add

1–2 cans of pie filling
02

You add

1 stick softened butter

FULL DIRECTIONS · FOLLOW IN ORDER

MIX. TOP. BAKE.

Everything you need to make this mix, laid out one clear step at a time.

  1. 01

    Step 1

    Preheat the oven to 350°F.

  2. 02

    Step 2

    Mix the softened butter thoroughly with the dry mix.

  3. 03

    Step 3

    Add the pie filling to a pie pan.

  4. 04

    Step 4

    Sprinkle the crisp mixture evenly over the fruit.

  5. 05

    Step 5

    Bake for 30–40 minutes.

STANDALONE RECIPE · MAKES 8 SLICES

CHERRY PIE FILLING.

A standalone tart-cherry filling recipe to make before adding Fruit Crisp topping, or to finish as a 9-inch double-crust pie.

Fruit Crisp Mix is not part of this filling recipe. It is an optional topping added afterward.

For the filling

  • 2 cans Oregon Fruit Red Tart Cherries
  • 1/2-3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon almond extract, optional

To finish as a pie

  • 2 prepared crusts for one 9-inch pie
  • 1 tablespoon butter or margarine
Use prepared pastry. This recipe does not include crust-making instructions.
  1. 01

    Preheat the oven to 400°F.

  2. 02

    Drain the cherries, reserving the juice from one can.

  3. 03

    Combine the reserved cherry juice, cornstarch, and sugar in a saucepan. Cook over medium heat, stirring, until thickened.

  4. 04

    Remove from the heat. Gently stir in the cherries and the almond extract, if using.

  5. 05

    To finish as a pie, pour the filling into a pastry-lined 9-inch pie pan and dot with butter or margarine. Gently roll the prepared top crust over the pie, adjust it, seal the edges, and cut vents.

  6. 06

    Bake for 30-40 minutes, until the crust is browned and the filling bubbles. Cover the edges with foil for the final 15 minutes if needed, then cool for several hours before slicing.

GOOD TO KNOW

CHECK THE BAG.

Flour, quick oats, brownulated sugar, granulated sugar, chopped pecans, and cinnamon.

Contains wheat and pecans. Always check the current package label if you have an allergy.
The current package label is the source of truth for complete ingredient and preparation information.
Net quantity
10 oz (283 g)
Oven
350°F
Bake time
30–40 minutes
Fresh adds
Fruit + butter
Sugar Cookie Mix with soft sugar cookies

TRY IT WITH

SUGAR COOKIE.

Soft sugar cookies with lightly golden edges and the measuring already handled.

$7 See this mix

Ready when you are.

MAKE IT WARM.

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