1/2 cup water
1 1/4 cup sugar
4 tbsp cornstarch
1 cup all-purpose flour
3 tbsp butter, chilled
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 tsp white vinegar
Preheat oven to 425 degrees.
Very lightly oil an 8-inch square baking dish or pan; set aside.
In a saucepan, combine the cherries, water, sugar, and cornstarch; mix cornstarch in well. Bring to a boil; reduce heat and simmer about 10 minutes or until mixture thickens. Pour into the prepared baking dish/pan.
In a bowl, combine the flour, baking powder and salt; cut in the butter until pea size chunks form.
In a cup or other small container, mix the milk and vinegar; using a fork, stir into the flour mixture until blended.
Using a large spoon, drop the batter into nine large lumps atop the cherry filling.
Bake at 425 degrees for 25-30 minutes until browned.
Delicious served warm with vanilla ice cream!
Yield: 6 servings
Note: I adapted this recipe from one in Southern Living a few years ago. The picture is also from SL/
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