It's quick and effortless, you can take it anywhere, and it dresses up nicely ;)
I like to have leftovers for breakfast, warmed in the microwave with a little milk. (shhh, don't tell!)
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- 1/2 c
- 1 c
- 1 c
- 1 1/2 tsp
- baking powder
- 1/2 tsp
- 3/4 c
- 1 can(s)
- cherry pie filling
1Melt butter in a deep 3 qt casserole dish, while the oven is preheating, or melt it in the microwave.
2In a small mixing bowl, combine flour, baking powder, and salt with a whisk. Blend in sugar. Then add milk and whisk until smooth.
3Once butter is completely melted, pour the batter mix evenly over the melted butter, but DO NOT MIX.
4Drop the pie filling by spoonsful over the batter, but DO NOT MIX.
5Bake 45-60 min. at 350*, until golden and bubbly.
Serve warm or room temp.
Top with ice cream or whipped cream if you like.
6NOTES: Baking time varies a bit with the size and shape of the baking dish, I find. Don't be afraid to give it a little extra time in the oven if it needs it -- you don't want it gooey.
This dessert reheats very well.
Cherry is my favorite pie filling to use in this recipe, but others are also good -- experiment to find your favorite!
*After becoming gluten intolerant we have substituted gluten free flour very successfully.
**If you prefer, use milk and butter substitutes; depending on your filling choice, almond or coconut milk would be wonderful, and soy works well, too.