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Tuesday, December 29 2015

1/2   cup   all-purpose flour
1/3   cup   quick-cooking polenta mix or yellow cornmeal
2    tablespoons   granulated sugar
1    teaspoon   baking powder
1/2   teaspoon   salt
3    tablespoons   butter
1/2   cup   chopped pecans
2    tablespoons   packed brown sugar
1/2   teaspoon   ground cinnamon
2    21 ounce can  cherry pie filling
1/3   cup   half-and-half or light cream
    Half-and-half or light cream (optional)
Preheat oven to 375 degrees F. For topping, in a medium bowl stir together flour, polenta mix, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan heat pie filling until bubbly, stirring frequently. Remove from heat; cover and keep hot. Add the 1/3 cup half-and-half to flour mixture; stir just until moistened.
Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
Bake about 25 minutes or until topping is light brown. If desired, serve with additional half-and-half. Serve warm.

Per Serving: cal. (kcal) 441, Fat, total (g) 15, chol. (mg) 22, sat. fat (g) 6, carb. (g) 77, fiber (g) 4, sugar (g) 41, pro. (g) 4, sodium (mg) 498, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:10 pm   |  Permalink   |  0 Comments  |  Email

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