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).
3 comments:
Uh, when does the pie filling go in?
You drop spoonfuls of it on top of the batter.
My mom, and I, used to make something similar, but instead of Bisquik, we used a cup of flour and we used fresh fruit instead. I always liked blackberries.
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