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- 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)
1. 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.
2. 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.
3. Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
4. Bake about 25 minutes or until topping is light brown. If desired, serve with additional half-and-half. Serve warm.
- Servings Per Recipe 6,
- cal. (kcal) 441,
- Fat, total (g) 15,
- chol. (mg) 22,
- sat. fat (g) 6,
- carb. (g) 77,
- fiber (g) 4,
- pro. (g) 4,
- sodium (mg) 498,
- Percent Daily Values are based on a 2,000 calorie diet
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