1/2 cup flour
1/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
2 tablespoons plus 1/3 cup packed brown sugar (divided)
1/2 teaspoon cinnamon (divided)
8 cups apples, peeled and cored
1/2 cup dried chestnuts
1 tablespoon lemon juice
3/4 cup water (divided)
1 tablespoon cornstarch
1/3 cup light half-and-half
Preheat oven for five minutes.
Prepare topping in a small bowl; stir together flour, cornmeal, granulated sugar, baking powder and salt. Cut in butter until mixture resembles crumbs. Set aside.
In another small bowl, combine pecans, 2 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside.
Prepare filling in large saucepan: Combine apples, cherries, remaining 1/3 cup brown sugar, lemon juice, 1/2 cup water and remaining 1/4 teaspoon cinnamon. Bring to a boil, stirring occasionally. Combine remaining 1/4 cup water and cornstarch. Add to saucepan. Cook and stir until thick and bubbly. Keep hot.
Stir half-and-half into flour mixture, just enough to moisten. Transfer filling to 2-quart square baking dish. Using spoon, immediately drop topping into small mounds on top of filling. Sprinkle with pecan mixture. Bake 35 minutes or until wooden toothpick inserted into top comes out clean.
Nutrition information per serving:
Yield: 4 to 6 servings
Did You Know?
1906 - The first native-born Texan to be governor, James Hogg is reported to have told his family gathered around his deathbed, "When I die... plant at the head of my grave a pecan tree and distribute its nuts to the plain people of Texas." Years later, pecans from these two trees gave a start to many a Texas pecan grower.
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