Ingredients
2 cups all-purpose flour1/2 cup sugar3 teaspoons baking powder1 teaspoon salt2/3 cup shortening3/4 cup 2% milkFILLING:1 cup sugar or sugar to taste1/4 cup cornstarch1/4 teaspoon salt2 cans (14-1/2 ounces each) pitted tart red cherries1/4 to 1/2 teaspoon almond extractTOPPING:1/2 cup sugar1/2 cup all-purpose flour1-1/2 teaspoons ground cinnamon1/4 cup butter
Preparation
Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan.
For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough.
For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.
