- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 6
- Course: Dessert
A pecan mixture gives this luscious, cherry-filled dessert recipe its added crunch. The polenta topping mixes together quickly for a delicious golden crust. This is the ideal recipe for Reynolds Wrap® Pan Lining Paper.
Reynolds Kitchens tip
Reynolds Wrap®Pan Lining Paper combines the best of aluminum foil and parchment paper. The parchment paper side is non-stick so the cobbler scoops out easily. The aluminum foil side makes it easy to mold to the baking dish. Just line your pan with the parchment side towards the food, and cook as you normally would. When you're finished baking or cooking, just toss the mess away.
- 1/2 cup all-purpose flour
- 1/3 cup quick-cooking polenta mix or yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/2 cup chopped pecans
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 21-ounce cans cherry pie filling
- 1/3 cup half-and-half or light cream
- Half-and-half or light cream (optional)
- Reynolds® Pan Lining Paper
Preheat oven to 375°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.
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.
Line a 2-quart square baking dish with Reynolds® Pan Lining Paper. Transfer hot pie filling to the prepared baking dish. Immediately drop topping by rounded teaspoons onto filling. Sprinkle with pecan mixture.
Bake about 25 minutes or until topping is lightly browned. Cool about 30 minutes before serving. If desired, serve with additional half-and-half. Makes 6 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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