A pecan mixture gives this luscious, cherry-filled dessert recipe an added crunch. The polenta topping mixes together quickly for a delicious crust.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°F. For topping, in a medium bowl, stir together flour, polenta mix, granulated sugar, baking powder, and salt. Use a pastry blender to cut in butter until mixture resembles coarse crumbs; set aside.

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  • In a small bowl, combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan, heat pie filling until bubbly, stirring frequently. Cover and set aside to keep hot. Add the 1/3 cup half-and-half to topping; stir just until moistened.

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  • Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto filling. Sprinkle with pecan mixture.

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  • Bake about 25 minutes or until topping is lightly browned. Cool about 30 minutes before serving. If desired, serve with additional half-and-half.

Nutrition Facts

441 calories; 15 g total fat; 6 g saturated fat; 22 mg cholesterol; 498 mg sodium. 0 mg potassium; 77 g carbohydrates; 4 g fiber; 4 g protein;

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