Grandma’s Cherry Pudding

Cherry Pudding

StreuselI couldn’t let cherry month end without sharing a dessert that I grew up eating.  One of my fondest memories of my grandma is her cherry pudding.  She lived in Ohio and whenever we would visit she would always make this dessert.  As soon as we would walk into her little kitchen, there on the stove top would be a hot dish of cherry pudding that she had just pulled out of the oven.  It’s a super simple recipe that only gets one bowl dirty!

I modified the recipe a little because I always found my grandma’s recipe to be a little too sweet and I substituted some of the flour for almond flour because I just love how almonds and cherries go together.  It’s a warm gooey dessert that tastes really great fresh from the oven with a scoop of vanilla ice cream!

 

Grandma’s Cherry Pudding

8 to 10 servings

 

1 c. all-purpose flour

1 c. almond flour

1 c. sugar

1 T. baking powder

1 t. cherry extract

2 T. melted butter (I used unsalted but salted would be tasty too)

1 c. whole milk

2 -15 oz. cans of tart cherries in water, drained

1/4 c. turbinado sugar

Cherry Pudding Quick and Easy!

In a large bowl combine the first seven ingredients and mix with a wooden spoon until combined.  Pour this batter into a 9 x 13 baking dish.  Spread the cherries on top of the batter.  Generously sprinkle the turbinado sugar evenly over the top of the cherries.  Bake at 350 degrees Fahrenheit for 30 minutes or until set on top.

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