Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.
Ingredients:
1/2 cup all-purpose flour 1/3 cup cornmeal 2 tablespoons granulated sugar 1 teaspoon baking powder 1/8 teaspoon salt 3 tablespoons butter 1/2 cup chopped pecans 1/3 cup packed brown sugar plus 2 tablespoons, divided 1/2 teaspoon ground cinnamon, divided 8 cups cubed, cored, peeled cooking apples (8 medium) 1/2 cup dried tart red cherries 1 tablespoon lemon juice 1/4 teaspoon ground cinnamon 1/4 cup cold water 1 tablespoon cornstarch 1/3 cup half-and-half or light cream
Preparation:
Preheat oven to 375 degrees.
For topping, in a small bowl stir together flour, cornmeal, granulated sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.
In another small bowl combine the pecans, 2 tablespoons brown sugar and 1/4 teaspoon cinnamon; set aside.
For filling, in a large saucepan combine the apples, cherries, remaining 1/3 cup brown sugar, lemon juice, and remaining 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.
Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.
Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream.