Ingredients
5 cups pitted canned tart red cherries1/3 cup sugar1/3 cup packed brown sugar2 tablespoons plus 1-1/2 teaspoons cornstarch1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons plus 1-1/2 teaspoons lemon juiceTOPPING:1 cup all-purpose flour1 tablespoon sugar1 teaspoon baking powder1/4 teaspoon salt2 tablespoons cold butter1/3 to 1/2 cup milk
Preparation
Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.
