- A blender for making the batter (a food processor would probably work fine) A shallow baking dish is important so that the dessert is cooked through before the crust becomes too dark.
- A cast iron skillet is the traditional container, but I typically use a ceramic dish that is 8" x 10" by 2".
Try this dish with all cherries, another stone fruit (nectarines and peaches might be good), or prunes soaked overnight in Armagnac.
Adapted from "Not Cherry Pie," by Corinne Trang, Saveur, May/June 1998
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