Almond Roca Fruit Pie (A K A: Toffee Crumb Fruit Pie)

READY IN: 5hrs 15mins
Recipe by COOKGIRl

I found this gem on the official Almond Roca website at www.brown-haley.com. It's a dump cake (or pie) in disguise, regardless of the fancy "Toffee Crumb..." title.

Top Review by Vina

Oh...my...fat...fanny! This is too delicious! I made my own cherry pie filling with frozen cherries, added some almond extract to it, and proceeded as written. I already love Almond Roca candy, but this put it into outer space, and my family all agreed. This was a perfect Easter dessert. Thanks, CG!

Ingredients Nutrition

  • 1 (9 inch) unbaked pie shells
  • 1 (21 ounce) can cherry pie filling (apple or blueberry can be substituted)
  • TOPPING

  • 12 cup sugar
  • 34 cup flour
  • 13 cup butter, softened to room temperature
  • 13 cup crushed almonds, roca buttercrunch candy

Directions

  1. Preheat oven to 350 degrees.
  2. Spoon fruit filling into unbaked pie shell.
  3. Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
  4. Sprinkle toffee candy mixture over fruit filling.
  5. Bake for approximately 30 minutes or until lightly browned.
  6. Cool. Serve with fresh whipped cream or ice cream.

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