Ingredients
4 cups fresh cherries (600g), pitted and halved
2/3 cup granulated sugar (135g)
2 tablespoons cornstarch (16g)
2 tablespoons fresh lemon juice (30ml)
1 teaspoon vanilla extract (5ml)
1/4 teaspoon almond extract
6 tablespoons unsalted butter (85g), melted
1 cup all-purpose flour (125g)/n1 cup granulated sugar (200g)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon vanilla extract (2.5ml)
1/8 teaspoon almond extract
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, toss cherries with 1/3 cup sugar, cornstarch, lemon juice, and almond extract. Set aside
In a 9-inch cast-iron skillet or baking dish, melt 6 tablespoons butter in the oven
Spread cherry mixture evenly over butter in the skillet
In another bowl, whisk flour, 1 cup sugar, baking powder, and salt
Gradually mix in milk, vanilla, and almond extract until smooth
Spoon batter over cherries, spreading gently to cover
Bake 45-50 minutes until golden and bubbly
Let cool slightly before serving
Notes
For canned cherries: drain solids and reduce sugar to 1/2 cup
Gluten-free option: use 1:1 gluten-free flour blend
Store leftovers in an airtight container at room temperature up to 2 days
Add a scoop of vanilla ice cream for extra indulgence
- Prep Time: 15
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 38g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg