Ingredients:
3 cups bing cherries, pitted and halved
4 tablespoons unsalted butter, cut into pieces
1/4-1/2 cup sugar or 1/4-1/2 cup Splenda sugar substitute
1/3 cup flour
1 cup flour
3 tablespoons unsalted butter, chilled
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4-1/3 cup buttermilk
sugar, for sprinkling top
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.