Ingredients
6 tablespoons unsalted butter
1 cup all purpose flour
2/3 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 cup milk
1 teaspoon vanilla extract
1 21-ounce can premium canned cherry pie filling
Instructions
Preheat oven to 350 degrees. Place the butter in the bottom of a 9×9 inch or equivalent size baking dish. Put the dish into the oven and melt the butter. Once melted, remove the dish from the oven.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. In a measuring cup, combine the milk and vanilla extract. Add the milk mixture to the flour mixture and stir to combine.
Pour the flour mixture over the melted butter in the baking pan, but do not mix them together. Spoon the cherry pie filling over the flour mixture. Do not mix them together.
Bake for 50-60 minutes or until golden brown. Serve with fresh whipped cream or a scoop of ice cream for the ultimate treat.
Notes
Keep an eye on the butter in the oven and remove it when it is melted.
Use premium cherry pie filling. It is well worth the added expenditure.
Make homemade cherry pie filling if you have the time and energy. It will be over-the-top delicious, and you can say the whole dish is made from scratch.
This dessert is delicious with
Serve it warm or at room temperature. I have even enjoyed it cold.
Store leftovers on the counter for up to 2 days. Then in an airtight container in the refrigerator for up to 3 additional days. Reheat in the microwave at reduced power.
To freeze, first cool completely. Then cover with 2 layers of plastic wrap and place in the freezer on a flat level surface. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or the microwave at reduced power.
Nutrition
Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 165mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 313IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg
