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© 2019 Freeborn Foods- Darla Jean's

Delicious Dessert Recipes

made with Darla Jean's sauces

Cranberry Apple Crisp

 

Filling Ingredients: 5 -6 medium apples, peeled, cored, and sliced

1 jar Darla Jean’s Cranberry Pear Sauce, ¾ cup sugar

3 tablespoons all-purpose flour 

 

Topping Ingredients: ¼ cup nuts, chopped (optional)

1 cup rolled oats

1/3 cup packed brown sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup butter or margarine, melted

Vanilla ice cream or whipped topping (optional)

 

Instructions: Preheat over to 375 ° F.

For filling > peel, core and slice apples. Cut slices crosswise in half; place in 9” x 13” baking dish. Combine Darla Jean’s Cranberry sauce, sugar, and flour; mix well. Pour cranberry mixture over apples, toss to coat evenly.

 

For topping> chop nuts, (if applicable). In a bowl, combine nuts, oats, brown sugar, flour, and cinnamon. Melt butter. Add butter to ingredients in bowl, mix well. Sprinkle topping evenly over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping, if desired.

 

Yield: 10 servings

Blueberry Cream Pie:

Ingredients: 1 graham cracker crust, 1 pkg. 8 oz. cream cheese (softened), 1 can sweetened condensed milk, ¼ cup lemon juice, 1 tsp. vanilla, 3/4 jar Darla Jean’s Blueberry Pear Sauce, 1 cup fresh blueberries.

Directions: Whip cream cheese until fluffy, gradually beat in sweetened condensed milk and blend. Add lemon juice and vanilla and blend. Pour into pie crust and chill until firm. Mix Darla Jean’s Blueberry Pear sauce and fresh blueberries, chill. When the pie is firm, evenly spread blueberry mixture on top and serve.  

 

You can also make this pie using Strawberry Pear sauce and fresh sliced  strawberries.

Easy Strawberry Pie

 

Ingredients: 2 jars Darla Jean’s Strawberry Pear Sauce, 1/4 cup sugar,

1/2 cup Minute Tapioca – uncooked, 1 qt. fresh strawberries – sliced

Instructions: Mix ingredients and pour into prepared pie shell, Place second pie crust over top, Bake 400º F for 20 minutes then reduce heat to 350º for 40 minutes