1 c sugar
1 c flour
1 c milk
1 stick butter
3 tsp. baking powder
1 can of unsweetened cherries,
(Fresh cherries in season are best)
Sweetened to taste with agave nectar.
Preheat oven to 375. Melt butter in glass Pyrex. Pour on top of the melted butter, the batter made with the sugar, flour, milk and baking powder. Have ready the fruit heated with extra agave or sugar to taste. Pour the hot fruit over the batter. Swirl the top with a spatula and sprinkle brown sugar to cover the top. Bake for 25 minutes.
Aunt Pat was Marilyn’s cousin I used her recipe for the base and added a few twists…hence the name. She developed the base and deserves the credit.
Aunt Pat was a beautiful lady who loved Jesus and served as a devoted mother and wife traveling the world as an Air Force wife sharing Jesus with everyone she met.
She was born in Virginia but lived out her days in the great state of Texas.
Aunt Pat lived in New Braunfels and was a great hostess. My first visit to Texas 28 years ago was in her lovely home. She ironed Todd’s shirt his first day in the Air Force. I never did get the hang of it so by the time we moved to California I became very grateful for the base dry cleaners.
Trish Southard 
Sounds delish Our Grandma Linnenkamp had a crust less topping pie that mirrors the featured recipe. She said you could use any fruit filling. She created it for the poor farm wife who couldn’t create a decent pie crust. She told me that I would not be needing to use it, I could make a flakey crust just like her. No pressure there ; )
Your big sis
Peg
How delicious Peg! Aunt Pat probably developed hers from her Grandmother too! You can check out this recipe on page 139 of “Taste and See that the Lord is Good”
Marilyn Wood Southard’s cookbook published in 2001. Out of print but often requested! We may need to put our own together sis!