Reviews & Comments

We liked this a lot. We had 1/2 cup chopped nuts to the batter and sprinkle a few more on top before adding glaze. This is how we make gluten-free pie filling: • 1/2 cup sugar or Swerve (sugar substitute) • 1/4 cup cornstarch • 1/4 teaspoon salt • 4 cups fresh tart cherries, pitted or use frozen cherries or use canned pineapple, use pineapple juice in place of water • 1-1/2 cups water • 2 tablespoons cider vinegar In a large saucepan, combine the Swerve or sugar, cornstarch and salt. Add the cherries, water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Yield: 4 cups. This recipe makes enough for a 9-in. pie. To use in other dessert recipes, a 21-oz. can of commercial pie filling is equal to 2 cups.

I have used this recipe for years. It turns out great using the regular bisquick mix as well.

These look delicious! But as I can't get the Bisquick mix here (and don't actually need gluten-free), I wonder how to make them using regular ingredients??

I love the recommendations below. I made it for a monthly Mom/Tot breakfast and it was a big hit. Everyone asked for the recipe. I plan on making it again with different fillings!