Ingredients
2 lb. bing cherries, halved and pitted
1/2 c. granulated sugar
2 tbsp. cornstarch
1/2 tsp. kosher salt
Juice of 1 lemon
1/2 tsp. almond extract
2 c. all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) cold butter, cubed
3/4 c. buttermilk
Melted butter, for brushing
Demerara sugar, for topping
Ice cream, for serving
Preparation
Step 1Preheat oven to 350°. In a large bowl, combine cherries, sugar, cornstarch, salt, lemon juice, and almond extract. Let sit while making topping. Step 2In another large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into flour using your hands until butter is pea sized. Add buttermilk and mix until just combined and no dry spots remain. Step 3Pour cherries into a 9”-x-13” baking dish and spoon dollops of dough on top. Brush tops of dough with butter and sprinkle with demerara sugar. Step 4Bake until tops are golden and sauce is bubbling, about 1 hour. Let cool 15 minutes before serving. Step 5Serve with ice cream, if desired.
Have you made this yet? Let us know what you think in the comments below!
