Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 cups | Cherries; tart; red; pitted Canned or frozen |
| 2½ tablespoon | Lemon juice |
| ⅓ cup | Sugar; white |
| 1 cup | Flour; all purpose |
| 1 tablespoon | Sugar; white |
| 1 teaspoon | Baking powder |
| ⅓ cup | Sugar; brown; packed |
| 2½ tablespoon | Cornstarch |
| 1 teaspoon | Cinnamon; ground |
| ¼ teaspoon | Nutmeg; ground |
| ¼ teaspoon | Salt |
| 2 tablespoons | Butter or margarine |
| ⅓ cup | Milk; to 1/2 cup |
TOPPING
Drain cherries, reserving ¼ cup juice; discard remaining juice.
Combine cherries and lemon juice; set aside. In a saucepan, combime sugars, cornstarch, cinnamon and nutmeg; stir in reserved cherry juice. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into a greased 8 inch square baking pan.
For Topping: Combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450F for 10 to 13 minutes or until golden brown.
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Submitted By DAVID KNIGHT On 02-25-95