FILLING:                                                            TOPPING:

4 cups fresh or frozen Cherries,                           1 cup All-Purpose Flour

pitted                                                                2 Tbsps. Sugar

½ cup granulated Sugar                                      ¼ tsp. Baking Soda

1Tbsp.  quick-cooking Tapioca                             ¼ tsp. Baking Powder

1/3 cup Water                                                    ¼ cup Butter

1 Tbsp. Butter                                                    1 slightly beaten Egg

3/8 cup Buttermilk

DIRECTIONS:

1. In a medium saucepan, combine the Cherries, Sugar, Tapioca and the Water.
2. Stir to combine and then let sit for 5 minutes.
3. Bring to a boil over medium-high heat;  cook until the mixture thickens slightly.  (About 5 minutes)
4. Add the 1 Tbsp. Butter and stir to melt.
5. Transfer the Cherries to an 8 x 1 ½ “ round or square baking dish.
6. Adjust the oven rack to the middle position and then preheat the oven to 400 degrees.
7. In a medium-size mixing bowl, combine the Flour, Sugar, Baking Soda & Baking Powder.
8. Cut the Butter up into small pieces and then rub into the Flour mixture or use a pastry blender to cut the Butter in.  (The resulting mixture should look like coarse cornmeal)
9. Combine the Egg and Buttermilk and add to the Flour mixture all at one time;  mix just until the Flour is moistened.  (Do not over-mix)
10. Using a large spoon to add dollops of the Topping Mixture to the top of the Fruit.  You should have about 8 spoonfuls in all.
11. Bake for 20 minutes or until the topping is golden brown;  serve warm with Ice Cream or Heavy Cream.

 

Yield:  6 Servings