Polenta-Cherry Cobbler
A pecan mixture gives this luscious, cherry-filled dessert recipe an added crunch. The polenta topping mixes together quickly for a delicious crust.
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
6 servings
Ingredients
-
1/2 cup all-purpose flour
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1/3 cup quick-cooking polenta mix or yellow cornmeal
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2 tablespoons granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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3 tablespoons butter
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1/2 cup chopped pecans
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2 tablespoons packed brown sugar
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1/2 teaspoon ground cinnamon
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2 21-ounce cans cherry pie filling
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1/3 cup half-and-half or light cream
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Half-and-half or light cream (optional)
Directions
1.
Preheat oven to 375 degrees 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.
2.
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.
3.
Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto filling. Sprinkle with pecan mixture.
4.
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 information
Calories 441, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 22 mg, Sodium 498 mg, Carbohydrate 77 g, Fiber 4 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Cherry Cobbler
Dollops of sweet biscuit dough turn golden brown as this fruit dessert bakes. For variety, replace the cherries with blueberries, peaches, or apples.
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