Ingredients
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3 cups bing cherries, pitted and halved
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4 tablespoons unsalted butter, cut into pieces
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1/4-1/2 cup sugar or 1/4-1/2 cup Splenda sugar substitute
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1/3 cup flour
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1 cup flour
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3 tablespoons unsalted butter, chilled
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1/4-1/3 cup buttermilk
Instructions
- Preheat oven to 425 degrees F.
- In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
- Place in 8†square pan and bake for 25-30 minutes until bubbly.
- Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
- DO NOT OVERMIX; dough will be tough.
- When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
- Return to oven for 25-30 minutes or until topping is done and golden brown.
- Serve hot or cool with whipped cream.