Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| \N \N | Filling: |
| \N \N | 6 cups tart red cherries, |
| \N \N | Pitted |
| 1¼ \N | Cups sugar |
| ¼ \N | Cup water |
| \N \N | 4 teaspoons cornstarch |
| \N \N | Topping: |
| \N \N | 1 cup flour |
| ¼ \N | Cup sugar |
| \N \N | 2 tablespoons brown sugar |
| \N \N | 1 teaspoon baking powder |
| ½ \N | Teaspoon cinnamon |
| \N \N | 3 tablespoons butter |
| \N \N | 1 egg, beaten |
| \N \N | 3 tablespoons milk |
Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.
ESSENCE OF EMERIL SHOW #EE2158