Ingredients
1/2
cup sugar
1
tablespoon cornstarch
7
cups pitted red tart cherries, (about 2 pounds)
1/4
teaspoon almond extract
3/4
cup Gold Medal™ all-purpose flour
1/4
cup baking cocoa
1
tablespoon sugar
1 1/2
teaspoons baking powder
1/2
teaspoon salt
3
tablespoons butter or margarine
1/2
cup milk
Cream or ice cream, if desired
Preparation
Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.
Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream.
Substitution
