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Recipe Summary

prep:
20 mins
bake:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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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. 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.

Nutrition Facts

441 calories; fat 15g; cholesterol 22mg; saturated fat 6g; carbohydrates 77g; insoluble fiber 4g; sugars 41g; protein 4g; sodium 498mg.
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