Category : Desserts
Author : Sally
Hits : 4960
Date : 05/09/2009
Cooking spray2 tbsp cornstarch2 tablespoons fresh lemon juiceDash of salt3 lb very sweet cherries, such as Rainier, pitted4.5 oz all-purpose flour (about 1 cup)1 cup packed light brown sugar1 tbsp finely chopped almonds, toasted1/4 tsp ground cinnamon1/8 tsp salt7 tbsp chilled butter, cut into small pieces
1. Preheat oven to 400F.2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400F for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
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