If this is fall, I can live with it … possibly forever.
We have had the nicest stretch of weather since I can literally remember over the past few weeks. Seriously, it is so, so nice out. Bright blue cloudless skies with that warm fall sunshine. Sundresses and sandals. Flowers and leafy green trees. Temperatures in the 70s.
Mother Nature has really outdone herself. Now we just need to keep this up until next summer.
While old Mother Nature and I work that out, I’m stocking my kitchen and pantry with an odd mix of summer and fall foods. I’ll still pick peaches every day over apples, but I’m fully stocked on both Caramel Apple and Pumpkin Spice Oreos, as well as Key Lime Pie Oreos. My taste buds are confused, but I’m okay with it.
I’m also pretty okay with this Giant Brown Sugar Cinnamon Pop Tart. It’s a nice way to ease into fall. It’s not full of apples and pumpkin, but it has that warm, spiced fall feeling going on.
I used some leftover pie crust to make this. You can do that, make a fresh batch or make an even bigger Pop Tart, or even buy pre made crust. The filling is easy to whip up, as is the frosting. So breakfast, or lunch, or dinner, or dessert – I’m not judging – will be ready in no time!
Pie crust – leftover, fresh, or store bought
¼ cup packed dark brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
½ cup confectioners’ sugar
½ teaspoon ground cinnamon
1 tablespoon water
Preheat oven to 375 degrees F. Line a baking sheet with parchment.
Roll out your chilled pie crust to a roughly 8 by 6 inch rectangle. You can definitely make a bigger Pop Tart as well – just increase the filling and glaze amounts accordingly.
Stir together the cornstarch, 2 teaspoons cinnamon, and dark brown sugar until combined. Place evenly on one half of the crust rectangle, leaving a little boarder.
Fold the empty dough over and very firmly seal the edges with a fork. Bake immediately for about 20 minutes until golden brown or refrigerate for up to 2 days and bake when you’re ready.
Allow the Pop Tart to cool and then make the glaze. Stir together confectioners’ sugar, cinnamon, and water, adding more sugar or water as necessary until you achieve a thick, yet spreadable glaze. Pour glaze over the Pop Tart and enjoy.
Pop Tart may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 2 hours or a 350 degrees F oven for about 20 minutes.
Don’t forget to check out the other Sunday Supper dishes!
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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