For the filling:
2 cups fresh Bing cherries, pitted,
or frozen sweet cherries, thawed
1/8 teaspoon pure almond extract
2 tablespoons sugar
1 teaspoon cornstarch
For the topping:
1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon plus 2 teaspoons cold
unsalted butter, diced
2 1/2 tablespoons cold buttermilk
2 1/2 tablespoons cold whipping
2 1 to 1 1/2-cup ovenproof bowls or
ramekins, or one 2-cup souffle
dish or casserole
Unsalted butter at room temperature
for greasing the baking dishes
Place a rack in the center of the oven and preheat oven to 375 degrees. Lightly grease the baking dishes and set them aside.
To make the filling: Place the cherries and the almond extract in a medium-size mixing bowl, and toss to mix. Add sugar and cornstarch, and toss to blend. Transfer the cherry filling to the prepared baking dishes, dividing it evenly between them. Bake until the filling is hot, 15 minutes.
To make the topping: While the filling is baking, place the flour, 1 tablespoon of the sugar, the baking powder, baking soda, and salt in a medium-size mixing bowl and whisk to blend well. Add the butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until it resembles coarse meal.
Combine the buttermilk and cream in a small bowl, and stir to blend. Sprinkle the buttermilk mixture over the crumb mixture, tossing it with a fork until the dough comes together. Drop the dough by rounded tablespoonfuls over the hot filling to cover it. Sprinkle the remaining 1 teaspoon of sugar evenly over the top. Bake until the topping is golden and cooked through, 23 to 25 minutes; a wooden toothpick inserted in the center of the topping should come out clean.
Remove the baking dishes from the oven and let them cool on a wire rack for 15 minutes. Serve warm, with your choice of ice cream or topping.
Yield: 2 servings
Source: Small-Batch Baking