Ingredients
2 cups buttermilk1 cup sugar2 eggs2 tablespoons butter, melted2 teaspoons vanilla extract3 cups all-purpose flour1-1/4 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1 can (15-3/4 ounces) lemon pie fillingTOPPING:1 cup all-purpose flour2/3 cup sugar1/3 cup cold butter, cubed1/4 cup sliced almonds, toastedReduced-fat vanilla ice cream, optional
Preparation
In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.
