Ingredients
The following ingredients have 4 Servings
- 6 cups pitted fresh cherries
- 1 Tbsp. fresh lemon juice (strained)
- 3 Tbsp. brown sugar
- 2/3 cup buttermilk
- 1 tsp. almond extract
- 1-1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbsp. 3/4 stick cold, unsalted butter, cut into small pieces
- 1 Tbsp. sugar mixed with 1/4 tsp. ground cinnamon
Instruction
- Preheat oven to 375°F.
- Grease six ramekins and place on a baking sheet (or use a 8×8″ baking dish).
- Mix together the cherries, lemon juice, and brown sugar in a large bowl. Divide the fruit into the greased ramekins (or pour into the pie dish or baking dish). Bake for 12 minutes while you prepare the topping.
- In a small bowl, stir together the buttermilk and almond extract; set aside.
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.
- Pour the buttermilk mixture over the flour mixture; stir with a wooden spoon until combined into a soft, sticky dough.
- Drop the biscuit mixture by spoonfuls onto the hot fruit. The topping will spread during the baking time.
- Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Bake until hot and bubbling about 30 to 35 minutes. The biscuit topping will be browned. Remove from oven and cool for 15 minutes. Serve warm with vanilla ice cream or whipped cream.
