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Mother Rucker’s Sweets Cookie Brittle™& Any-Season Fruit Crumbles


  • 6 Mother Rucker’s Sweets Cookie Brittle cookies, crumbled (see our note below) Note: We suggest our Cinnamon Cookie Brittle cookies with the apple filling; Almond Cookie Brittle cookies with cherry filling and Lemon Cookie Brittle cookies with blueberry filling
  • 1 21oz can of pie filling* (our favorites are Caramel Apple, Dark Sweet Cherry and More Fruit Blueberry)
  • 2 Tbsp melted butter (do not substitute with margarine)


Heat oven to 350°F. Coat (4) oven-safe ramekins with no-stick cooking spray and place on a foil-lined baking sheet (set aside).
1.Divide fruit filling into the prepared ramekins.
2.Lightly crush 6 Mother Rucker’s Sweets Cookie Brittle cookies and mix in melted butter. Spread the cookie crumbs evenly over the fruit filling mixture.
3.Bake 12 minutes or until cookie crumble is light brown and filling is heated through.*We tested this recipe using Comstock Fruit Fillings.

Garnish with fresh fruit and serve warm with a scoop of vanilla ice cream, if desired. The crumble can be baked ahead, cooled, covered, and stored in the refrigerator. Warm, uncovered, in a preheated250°F oven for about 10 minutes or until filling is warmed through.