Ingredients:

  • 6 cups (1.3kg) fresh cherries, pitted and halved
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1 cup (240ml) cold buttermilk
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Toss the pitted cherries with sugar, cornstarch, lemon juice, and cinnamon in a 10-inch cast iron skillet. Let the mixture sit for 10 minutes until the fruit releases its natural juices and looks glossy.
  2. Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl. Use a pastry cutter or fingers to work the cold cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  3. Stir in the cold buttermilk until just combined; do not overmix to avoid a tough crust.
  4. Dollop the batter over the cherries, spreading it gently to the edges but leaving some gaps for the fruit to bubble through.
  5. Brush the top of the batter with melted butter.
  6. Bake at 375°F (190°C) for 35-40 minutes until the topping is mahogany-colored and the filling is bubbling vigorously around the edges.