Ingredients:

  • 4 cups (600g) fresh pitted cherries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (2.5ml) almond extract
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (180ml) whole milk

Instructions:

  1. In your baking dish, toss the cherries, sugar, cornstarch, lemon juice, almond extract, and salt.
  2. Stir until the cherries are evenly coated and the cornstarch has dissolved. Let it sit for 5 minutes to allow the juices to release.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Stir in the melted butter and milk until the batter is smooth; do not overmix.
  5. Pour the batter evenly over the cherry mixture, leaving it as a distinct layer.
  6. Preheat your oven to 375°F (190°C).
  7. Bake for 40-45 minutes until the topping is a deep mahogany gold and the cherry filling is bubbling vigorously around the edges.