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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 9 |
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Another recipe from The Church Supper Cookbook. L. Bouchard, St. Pauls Church, Lancaster, NH. Ingredients:
1 3/4 cups flour, divided |
1 cup sugar, divided |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter |
1/2 cup milk |
1 egg |
1 teaspoon vanilla |
2 tablespoons butter |
1/4 teaspoon lemon extract |
1 (21 ounce) can cherry pie filling |
Directions:
1. Grease and flour a 9x9-inch baking pan.
2. Sift together 1 1/4 cups flour, 1/2 cup sugar, baking powder, baking soda and salt.
3. Add 1/2 cup butter, milk, egg, and vanilla and beat until well mixed.
4. Turn into baking pan, spreading batter evenly.
5. In small bowl, combine remaining 1/2 cup flour, 1/2 cup sugar, and 2 tablespoons butter until mixture is like coarse crumbs. Sprinkle half on top of batter.
6. Stir lemon extract into pie filling. Spread over crumbs on batter.
7. Sprinkle rest of crumb mixture over top.
8. Bake at 350 degrees for 1 hour or until top is light golden. Cut into squares.
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