Simple to make, kid-friendly, and surprisingly good, not unlike an inverted clafoutis. Best served warm (and it only messes up one dish). I used a can of cherry pie filling and added a teaspoon of almond extract. If I had used apple, I might have mixed a little cinnamon and cloves in with the Bisquick.
I think I will use less sugar, next time; canned pie filling is already very sweet and one cup of sugar is just a bit too much. You could also put all of this in a blender (except the fruit) and buzz it up, but then you'd have something else to wash.
¼ c. butter
2/3 c. milk
1 ½ c. Bisquick
1 c. sugar
1 can (21 oz) fruit pie filling
Heat oven to 400° (F). Stick an 11x7 inch baking pan in the oven with the butter in it, and let it melt. Remove from oven, add milk, Bisquick and sugar, and stir with a fork until smooth. Drop spoonfuls of pie filling (it will not look very neat) over the batter. Bake for 30-35 minutes. A skewer inserted into the dough should come out clean.
Whipped cream or frozen topping would be nice with this, if you have it. I can't remember where I got the recipe but I suspect it was off the Internet. Like most Bisquick recipes this is best eaten the same day.
(vintage cherry illustration from Patricia at AgenceEureka).