Super Easy Fun Dessert!
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Cherry Pie Filling:
16oz Frozen or Fresh Cherries (pitted)
1/2 Cup Sugar
3 Tbsp Corn Starch
1/3 Cup Water
Lemon Juice from half of a lemon
Frangipane (Almond Filling):
1 Cup Almond Flour
1/2 Cup Butter (Room Temperature)
1/2 Cup Sugar
2 Eggs
1 Tbsp All Purpose Flour
1 Tsp Almond Extract
1/2 Tsp Vanilla Extract
1/8 Tsp Salt
Glaze:
1/2 Cup Powdered Sugar
Appx. 2 to 3 Tbsp Milk
Biscuits:
1 Can Pillsbury Grands Biscuits or similar packaged ready-to-bake biscuits
I found the best order is to make the Cherry Filling first, Frangipane next then cut up the biscuits.
Step 1:
Preheat oven to 350F. In a pot, whisk together water and corn starch until there are no lumps. Add cherries, sugar and lemon juice, turn on to medium heat. Stirring somewhat frequently, you want to heat this until it's thickened and looks like a typical pie filling. About ten minutes. Just be careful to let anything stick to the bottom. Once thickened, remove from heat and set aside.
Step 2:
Make the Frangipane. Either in a stand mixer or with a hand blender, cream the butter and sugar until pale and fluffy. Next add the almond flour and beat until combined. Then add the eggs one at a time until each one is combined. Finally, add the vanilla and almond extract, all-purpose flour and salt. Mix and until everything is incorporated.
Step 3:
Open the can of biscuits and cut each one into six pieces, or smaller if you prefer, but at least six pieces per biscuit. Add them into a bowl and stir together with the cherry filling until everything is as mixed as possible.
Step 4:
Grease a baking dish and place the biscuit mixture in, leveling out the best you can. Next, spoon the Frangipane all over the top. It doesn't have to be spread completely evenly since this will spread while baking, but you want to make sure you most areas covered. Bake at 350F for approximately 40 minutes or until the top is slightly darker than golden brown. If the Frangipane seems a little liquidy upon cutting, then it needs to go back in, but 40 minutes should be enough. Let cool about 15 minutes before eating.
Step 5:
Make the glaze. This is done a little more by feel than exact measure when it comes to the milk. I tend to like a thicker consistency rather than more liquid. Start with 1 tbsp of milk to the sugar and stir. Keep adding milk VERY SLOWLY until you reach the desired consistency. You want combine completely before adding milk each time.
Step 6:
Cut, cover with glaze and enjoy!
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