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Polenta-Topped Cherry Cobbler

Makes: 6 servings
Prep 20 mins Bake 375°F 25 mins
Polenta-Topped Cherry Cobbler
  • 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.

Nutrition Facts (Polenta-Topped Cherry Cobbler)
  • 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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