Ingredients:

  • 1.5 lbs fresh pitted cherries
  • 0.5 cup granulated sugar
  • 1.5 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.25 tsp almond extract
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 1 tbsp granulated sugar for dusting

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, toss the cherries with 0.5 cup sugar, cornstarch, lemon juice, and almond extract until the fruit is evenly coated. Spread the mixture into the bottom of a 9x13 inch baking dish.
  3. In a large bowl, whisk together the flour, 0.5 cup sugar, baking powder, and cinnamon.
  4. Pour the milk and melted butter into the dry ingredients. Stir with a spatula until just combined; do not over-mix, as a few lumps are desirable for texture.
  5. Spoon the batter over the cherry filling. Sprinkle the remaining 1 tablespoon of sugar over the top of the batter.
  6. Bake for 45 minutes, or until the fruit is bubbling and the crust is a deep mahogany brown and firm to the touch.