Ingredients:

  • 6 cups (900g) fresh dark sweet cherries, pitted
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 cup (240ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) coarse sugar

Instructions:

  1. In a medium bowl, combine the pitted cherries, sugar, cornstarch, vanilla, and lemon juice. Let the mixture sit for 10 minutes to macerate, then pour into a 9x9 inch baking dish, spreading evenly.
  2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
  3. Use a pastry cutter or fork to work the cold, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
  4. Stir in the milk and vanilla extract just until combined; do not overmix.
  5. Spoon the batter over the cherries in rustic clumps, leaving crags on the surface.
  6. Sprinkle with coarse sugar if desired and bake for 35 minutes until the topping is golden brown. Let cool for 35 minutes before serving.