SUMMER CHERRY COBBLER

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup salted butter, chilled and cubed
• 2/3 cup buttermilk
• 6 cups pitted fresh cherries
• 1/2 cup granulated sugar
• 4 tsp cornstarch
• 1/4 tsp cinnamon
• 1/2 tsp vanilla
• 1/4 tsp almond extract, optional
• Granulated sugar

Directions

1. Preheat oven to 425°F.
2. To prepare biscuits for topping, combine flour, 2 tbsp sugar, baking powder, baking soda and salt in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and stir just until combined; set aside.
3. Combine cherries, 1/2 cup sugar, cornstarch and cinnamon in a medium saucepan, stirring until juices start to flow. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla and almond extract.
4. Spoon into a greased 7x11 inch baking dish. Drop 1/4 cup measures of biscuit dough evenly on top of hot cherry mixture. Sprinkle with additional sugar.
5. Bake until biscuits are golden and a cake tester inserted in centres of biscuits comes out clean, about 25 minutes. Serve warm.