Impossibly Easy Cherry Almond Pie

This is a bit like a clafouti – a baked French dessert that is halfway between Yorkshire pudding and custard. I like this for dessert or breakfast.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1⁄2 cup Bisquick (can use lower-fat version)
• 1⁄4 cup sugar
• 3⁄4 cup milk
• 2  tablespoons butter or 2  tablespoons margarine, at room temperature
• 1⁄4 teaspoon  almond extract
• 2  eggs
• 1 (21 ounce) can cherry pie filling
•  brown sugar, streusel
• 1⁄2 cup Bisquick (can use lower-fat version)
• 1⁄2 cup  packed brown sugar
• 1⁄2 teaspoon ground cinnamon
• 2  tablespoons firm butter or 2  tablespoons margarine
•  slivered almonds, toasted, if desired

Directions

1. Heat oven to 400 degrees. Mist a 9- or 10-inch pie plate with nonstick spray and set aside.
2. Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
3. While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cutting in butter with a pastry blender, a fork or your fingers, until you have crumbs. Stir in almonds, if using (recommended). After pie has baked 30 minutes, sprinkle Brown Sugar Streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
4. Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way!