Ingredients
Makes 6 to 8 servings
Filling
4 pints (about 8 cups) sweet cherries, washed, stemmed, and pitted, juices
reserved
1/4 teaspoon almond extract
1 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 pinch salt
Topping
1-1/3 cups all-purpose flour
1/4 cup granulated sugar
1-1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1/2 cup buttermilk
1/2 teaspoon vanilla extract
Heat the oven to 425ºF.
Combine the cherries, reserved juices, and almond extract in a large bowl.
Sprinkle the light brown sugar, cornstarch, cinnamon, and salt over the cherry
mixture; gently toss until well blended. Put into an 8-inch square or 2-quart
baking dish. Set aside. Combine the flour, granulated sugar, baking powder,
baking soda, and salt in a large bowl. Cut in the Crisco until coarse crumbs
form. Add the buttermilk and vanilla extract. Stir until just moistened evenly;
do not overwork. Using a large mixing spoon, drop the biscuit mixture onto the
cherry mixture evenly. Bake about 40 minutes, until golden brown. Remove from
the oven and allow to cool slightly. Serve warm with whipped cream or ice cream
if desired.