As an expat I often come across familiar goodies from the US that I wouldn’t normally purchase if I were living in the States. But for some reason I now find myself drooling over Reese’s peanut butter cups, Cheetos, and peppered beef jerky and happily paying insane markups for these luxurious imported goods.
During one grocery store visit I found myself blinded by the excitement of coming across candy corn (a seasonal guilty pleasure of mine and totally underrated in my opinion), Flaming Hot Cheetos and Pillsbury Crescent Rolls and Pillsbury Biscuits. So blinded in fact, that I couldn’t care less about how much my basket cost since clearly I was purchasing treasured (and absolutely necessary) finds.
By the time I made it home and snapped out of my imported goods daze, it was too late. I had demolished far too much candy corn for one sitting and spent far too much on random food stuffs. The Pillsbury dough cans sat shamefully in the fridge for weeks as I started to fear that I actually had no use for the dough. But I couldn’t possibly let them go to waste.
Peter and I both have big sweet tooths and after seeing all the lush fruit at the wet market near my office I knew we deserved a mid-week dessert.
These mini fruit crumbles are filled to the brim with fresh fruit and came out of the oven as sweet gooey goodness. I filled mine with cherries and blackberries separately but you could easily combine the two fruits or use raspberries and blueberries as well.
Slide a spatula around each mini crumble pie to pop them out of the muffin cups and serve fresh out of the oven. These pies are delicious and so simple to put together that I think another trip to that wallet-emptying grocery store may be in order (and well deserved).
- 1 package of crescent roll dough
- 1.5 cups pitted cherries
- 1.5 cups blackberries
- 1/2 lemon
- 1/4 cup sugar
- 1.5 tablespoons softened butter
- 1/4 cup flour
- 1 tsp sugar
- Preheat oven to 400 F (~205 C)
- Roll out crescent roll dough onto a lightly floured surface and cut into 6 equal rectangles
- In a greased muffin tin, lay each dough rectangle on a muffin cup and mold dough to fit
- To a small bowl add mix pitted cherries with 1/8 cup sugar and a few teaspoons of lemon juice (just estimate, should squeeze about half of the lemon half or 1/4 of a whole lemon)
- In a separate small bowl, mix blackberries with remaining sugar and lemon juice
- Spoon fruit fillings over dough and fill each individual muffin cup
- Make the crumble in a medium sized bowl
- Mix flour and sugar to softened butter and combine gently using a fork to create the crumble texture. Do not over mix.
- Top fruit filling with crumble and bake 15-20 minutes until the edges of the pies are golden brown