Recipe by Kittencal@recipezazz
These are delicious, not hard to make, and always turn out wonderful... you can use blueberry or apple pie filling instead of the cherry, but I find that cherry is the best!
Top Review by kusinera
Wonderful little cakes. The cherry filling kind of bakes in with the topping crumble. I will try this with other pie filling too, and I was thinking that mabey this would work baking it in just one tart shell? I'll make this again. Thank you!
- 532.32 ml all-purpose flour
- 177.44 ml white sugar
- 177.44 ml cold butter, cut into small pieces
- 2.46 ml baking soda
- 2.46 ml baking powder
- 118.29 ml finely chopped nuts
- 1 large egg
- 236.59 ml plain yogurt
- 14.78 ml grated fresh lemon rind
- 538.64 g can cherry pie filling
Directions See How It's Made
- Set oven to 350 degrees.
- Grease 8 (1-1/4-cup) custard cups or 4-1/2x1-3/4-inch (11cmx3cm) foil tart pans.
- In a large bowl, stir flour and sugar together.
- Using a pastry knife cut in the cold butter until crumbly; set aside 1 cup of the mixture.
- To the remainder, add in baking powder, baking soda and nuts.
- In a small bowl, beat the eggs lightly.
- Stir in yogurt and lemon rind.
- Add to dry ingredients; stir JUST until moistened.
- Spread TWO-THIRDS ONLY of the batter over bottom, (set aside the rest to sprinkle over top) and part way up the sides of the custard cups or foil pans.
- Spoon the cherry filling over the batter.
- Drop the remaining reserved batter by small spoonfuls over the filling.
- Place cups on baking sheet.
- Bake for 25-30 minutes, or until done.
- Serve warm or cool.