Ingredients:

  • 6 cups fresh sweet cherries, pitted and halved (or frozen cherries, thawed and drained)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract (optional)
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour, plus more for dusting
  • ⅓ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, very cold and cut into small cubes
  • ⅔ cup whole milk
  • 2 tablespoons coarse sugar, for sprinkling

Instructions:

  1. Combine pitted cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt in a large bowl. Toss to coat.
  2. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender (or pulse in a food processor) until the mixture resembles coarse crumbs.
  3. Gradually add the milk to the flour mixture, stirring until just combined. Be careful not to overmix. The dough will be shaggy.
  4. Pour the cherry filling into the prepared pie plate or baking dish. Drop spoonfuls of the biscuit dough evenly over the cherry filling.
  5. Sprinkle the coarse sugar generously over the biscuit topping.
  6. Bake in a preheated oven until the topping is golden brown and the filling is bubbly, approximately 45-55 minutes. Let cool slightly before serving.