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

Total Time
5hrs 15mins
Prep
15 mins
Cook
5 hrs

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.

Skip to Next Recipe

Ingredients

Nutrition
  • 9 inch unbaked pie shells
  • 595.33 g can cherry pie filling (apple or blueberry can be substituted)
  • TOPPING

  • 118.29 ml sugar
  • 177.44 ml flour
  • 78.07 ml butter, softened to room temperature
  • 78.07 ml 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.
Most Helpful

5 5

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!

5 5

Yummy! I used blueberry filling instead of cherry. Baked an extra 5 minutes as it seemed to need it (10 more probably would have been OK even). Love the topping with the almond toffee - I think I might try trading this topping out with the topping on my favorite Blueberry Crumb Pie. Thanks for the recipe!