11 recipes found
Preheat the oven to 350 degrees F (175 degrees C).
Place cherries in the bottom of a 9-inch square pan.
Mix 3/4 cup sugar, butter, flour, salt, baking powder, and milk together in a bowl. Spread dough over cherries.
Combine 1 cup sugar and cornstarch in a small bowl. Stir in boiling water. Pour mixture over dough.
Bake in the preheated oven for 45 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
Stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. Set aside.
Stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. Spread the mixture in an even layer in the bottom of the prepared baking dish. Spread the cherries evenly over the batter. Slowly pour the cherry juice over the cherries.
Bake in the preheated oven until lightly browned, 25 to 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking dish.
Combine 1/2 cup sugar, cornstarch, and cinnamon in a large saucepan; stir in water until smooth. Add cherries and butter; bring to a boil. Cook and stir until thickens, about 2 minutes. Pour filling into the prepared baking dish.
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening using a pastry blender until mixture resembles coarse crumbs. Stir in milk until topping is just moistened. Drop spoonfuls of topping over cherry filling; sprinkle remaining 2 tablespoons sugar over topping.
Bake in the preheated oven until topping is golden brown, 30 to 35 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line the inside of a Dutch oven with aluminum foil.
Spread cherry pie filling in an even layer into the bottom of the Dutch oven. Sprinkle cake mix over the pie filling; top with a layer of brown sugar. Dot the top with butter pieces. Put lid on the Dutch oven.
Bake in preheated oven until the top is golden brown, 45 to 90 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
Combine flour, ½ cup white sugar, and baking powder in a large bowl; make a well in center. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl until blended; pour into well in flour mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Spoon batter into the prepared muffin cups, filling each ⅔ full
Combine oats, brown sugar, ¼ cup white sugar, and butter in a small bowl until crumbly; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in centers comes out clean, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C).
Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.
Melt chocolate chips in a microwave-safe glass measuring cup in 20-second intervals until smooth, stirring after each interval. Let stand for 5 minutes to cool slightly.
Combine flour, sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or pastry blender until dough is a uniform crumbly texture. Beat egg into melted chocolate, then stir in milk; stir into flour mixture until well blended.
Pour cherry pie filling in an even layer in the bottom of the prepared dish. Drop batter by spoonfuls in a random pattern over cherries.
Bake in the preheated oven until top crust is not doughy when lifted, 40 to 45 minutes. Serve warm.
Preheat the oven to 400 degrees F (200 degrees C). Place butter into a 9x13-inch baking dish and set on an oven rack to melt while preheating.
In a medium bowl, stir together flour, white sugar, and milk until smooth. In a separate bowl, toss pineapple with brown sugar until well coated.
When the butter is melted, remove the baking dish from the oven. Pour batter into the prepared dish, then drop spoonfuls of pineapple mixture over top. Sprinkle with cherries.
Bake in the preheated oven until golden, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Arrange peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish.
Whisk sugar, milk, and egg together in a medium bowl until smooth. Sift flour, baking powder, and salt together into a separate bowl; stir into egg mixture until evenly mixed. Stir in melted butter and vanilla until incorporated. Pour batter over fruit in the baking dish to cover.
Bake in the preheated oven until bubbly and lightly browned on top, about 30 minutes. Serve warm.