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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've made this recipe for years, adapting it to suit our taste. It's a delicious way to use lots of cherries. I hope you enjoy this tart treat!Peggy Burdick, Burlington, Michigan Ingredients:
5 cups pitted canned tart red cherries |
1/3 cup sugar |
1/3 cup packed brown sugar |
2 tablespoons plus 1-1/2 teaspoons cornstarch |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 tablespoons plus 1-1/2 teaspoons lemon juice |
topping: |
1 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons cold butter |
1/3 to 1/2 cup milk |
Directions:
1. Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
2. Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown. Yield: 6-8 servings.
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