"A nutritious dish to add to your brunch table." — JENNYHONEY
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1 (15 ounce) can
pineapple chunks, undrained
1 (16 ounce) can
cherry pie filling
blanched slivered almonds
I like to throw it in the crock pot, sometime a cinnamon stick or a tsp (not with the sherry) actually I useually don't have sherry on hand so I add a little bit of brown sugar, peaches, just what ever. We eat in on bread pudding, over vanilla ice cream, a little cup by itself, over french toast. I just like that I can sneak in a lot of fiber with the appricots and prunes (my kids would never eat prunes alone)
Perfect! My grandmother used to make a version of this every year for Christmas breakfast. I've been looking for a similar recipe for a while now. This is it. It's a favorite of mine and has been for a long time. Learn from my mistake though: I was doubling this recipe (as I often do), and decided that I would use one can of cherry pie filling as the recipe calls for, and one can of just plain bing cherries for tartness. Not a good idea. It was a little too tart that way. So, follow this one closely.
Interesting. Followed recipe exactly. Spooned the warm mix over slices of pound cake and topped with whipped cream. Pretty good. I don't think I'd eat it by itself as a side dish though.
This is incredible! I took it to a luncheon for my girlfriends, and they all raved about it. I used sugar free pie filling, but it had just the right amount of sweetness.
This is very good. I made it to top my oatmeal in the morning and it was tasty. My parents loved it all on it's own. I omitted the sherry and didn't miss it. Next time I might omit the nuts too.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Baked Fruit
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 286
** Calories from Fat: 24
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