Ingredients
Filling;
4 cups frozen pitted cherries (about 24 ounces)
1/3 cup GOLDEN BLOSSOM HONEY
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
Topping:
1 1/2 cups flour
1/2 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
2/3 cup buttermilk or sour milk (to make sour milk add 2/3 tablespoon apple cider vinegar to 2/3 cup milk, let sit 3 minutes)
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 425°.
Place frozen cherries in a medium saucepan. In a small bowl whisk together honey, cornstarch, cinnamon and almond extract. Spoon on top of cherries. Heat cherries, stirring occasionally until honey is melted and mixture is combined. Do not boil.
Pour cherries into a 9-inch round cake pan. Set aside.
Topping:
In medium bowl combine flour, sugar, baking soda, powder and salt. Add butter pieces and using a pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Add milk and stir with a fork until just combined. Drop dough in 6 mounds evenly over filling, leaving space between mounds. Sprinkle top of mounds with an additional 1/2 teaspoon of sugar.
Bake 20-25 minutes until fruit is bubbling and topping is golden brown.
Serves: 4-6
Place frozen cherries in a medium saucepan. In a small bowl whisk together honey, cornstarch, cinnamon and almond extract. Spoon on top of cherries. Heat cherries, stirring occasionally until honey is melted and mixture is combined. Do not boil.
Pour cherries into a 9-inch round cake pan. Set aside.
Topping:
In medium bowl combine flour, sugar, baking soda, powder and salt. Add butter pieces and using a pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Add milk and stir with a fork until just combined. Drop dough in 6 mounds evenly over filling, leaving space between mounds. Sprinkle top of mounds with an additional 1/2 teaspoon of sugar.
Bake 20-25 minutes until fruit is bubbling and topping is golden brown.
Serves: 4-6
