FILLING:

4 cups fresh or frozen Sour Cherries, pitted

3/4  cup granulated Sugar

1 Tbsp. Lemon Juice

1Tbsp.  quick-cooking Tapioca

1/3 cup Water

1/4 tsp. Almond Extract

1 Tbsp. Butter

 

TOPPING:

1 cup All-Purpose Flour

2 Tbsps. Sugar

¼ tsp. Baking Soda

¼ tsp. Baking Powder

¼ cup Butter

1 slightly beaten Egg

3/8 cup Buttermilk

 

FILLING 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 Almond Extract and 1 Tbsp. Butter;  stir to dissolve.
5. Transfer the Cherries to an 8 x 1 ½ “ round baking dish.

 

 

TOPPING DIRECTIONS:

1. Adjust the oven rack to the middle position and then preheat the oven to 400 degrees.
2. In a medium-size mixing bowl, combine the Flour, Sugar, Baking Soda & Powder.
3. 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)
4. Combine the Egg and Buttermilk and add to the Flour mixture all at one time;  mix just until the Flour is moistened.  (Do not overmix)

 

 

 

5.  Using a large spoon add dollops of the Topping Mixture to the top of the Fruit.  You  should          have  about 8 spoonfuls in all.

 

 

6.  Bake for 20 minutes or until the topping is golden brown;  serve warm with Ice Cream or Heavy Cream.
Note:  If you are using Sweet Cherries, reduce the Sugar to 1/4 cup and increase the Lemon Juice to 1 1/2 Tbsps.

Yield:  6 Servings