Ingredients:

  • 5 cups (750g) pitted cherries
  • ¾ cup (150g) granulated sugar
  • 3 tbsp (24g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.25ml) almond extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (180ml) whole milk

Instructions:

  1. Combine the cherries, 150g sugar, cornstarch, lemon juice, and extracts in a saucepan over medium heat. Stir constantly for 3–5 minutes until the mixture thickens and smells fragrant, then pour into a 9x9 inch baking dish or cast-iron skillet.
  2. In a large bowl, stir together the flour, 200g sugar, baking powder, and salt. Pour in the melted butter and milk, whisking until the batter is smooth and no large lumps remain.
  3. Carefully spread the batter over the cherry filling, allowing a few peaks and valleys for better caramelization. Bake at 350°F (175°C) for 35–40 minutes until the topping is a deep golden brown and the cherry juices are bubbling.