With layers of cheeses, sausage, and sauteed vegetables, Italian sausage ricotta pesto pie is an inexpensive, delectable, and unique Italian meal.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pinch ground cardamom
- ½ cup butter
- ¾ cup rolled oats
Instructions
- Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.
- This is enough for up to a 9-inch square pan of fruit. For any bigger pan, you simply double it. Obviously you can put any fruit you like. One of my favorites is rhubarb! Apples, pears, and peaches work too.
- Squeeze small handfuls of topping and crumble over fruit. Bake until browned and crisp, 30 to 40 minutes. It gets brown easily, but if you really don’t like that as much, you could cook the harder fruit, like apples, a bit first.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 212 mg |
| Sugars | 18 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This tasted fine and crisped up nicely. It had too many oats and not enough sugar for my taste though.
It was easy to make and there is room for substitution. I used pancake mix instead of flour. Depending on your oven, it does not take 30 minutes to cook. Check during baking to avoid overcooking.
Fabulous!!!!