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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Rainier cherries are the very sweet offspring of sweet-tart Bing cherries. If you can't find Rainier cherries, you can substitute the Bing variety, but you'll likely need to add a little sugar to the fruit filling to balance the tartness. Ingredients:
cooking spray |
2 tablespoons cornstarch |
2 tablespoons fresh lemon juice |
dash of salt |
3 pounds very sweet cherries, such as rainier, pitted |
4.5 ounces all-purpose flour (about 1 cup) |
1 cup packed light brown sugar |
1 tablespoon finely chopped almonds, toasted |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
7 tablespoons chilled butter, cut into small pieces |
Directions:
1. Preheat oven to 400°.
2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.
3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.
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