Recipe: Cherry Cobbler Bars (using cherry pie filling) with Apple Kuchen variation

Cherry Cobbler Bars
Source: Woman's Day, Feb. 1994
Makes 18 bars

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup butter, room temperature
1 cup powdered sugar
1 large egg
1 teaspoon grated lemon peel
1 (21 ounce) can cherry pie filling

Heat oven to 350 degrees F. Grease an 11 x 7-inch pan.

Mix flour and baking powder. In a large bowl, beat butter and powdered sugar with electric mixer until pale and fluffy. Beat in egg and lemon peel. With mixer on low speed, gradually add flour mixture.

Remove 2/3 cup dough. With floured fingers, pat remaining dough over bottom of prepared pan.

Spread cherry pie filling over dough to edges of pan.

Roll reserved dough into 1-inch balls. Flatten balls slightly and place evenly over pie filling.

Bake 30 minutes, or until top is golden.

Apple Kuchen variation:
Instead of cherry pie filling, drain 1 (20 ounce) can of apple pie slices and mix with 1/2 cup golden raisins and 1 teaspoon cinnamon. Spread over dough, using spatula to break up apples if needed to cover dough. Roll remaining dough into long ropes and lay diagonally over apple slices to create criss-cross effect. Proceed as directed.