INGREDIENTS
For filling:
8 cups pitted fresh cherries
1 tbsp fresh lemon juice
1/4 tsp ground cinnamon
1 pinch ground nutmeg
1/4 cup cornstarch
1/4 cup brown sugar
3/4 cup sugar
1/4 cup butter
For topping:
1 1/2 cups all purpose flour
1 cup cake flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp butter
1/3 cup sugar
1 large egg
3/4 cup whole milk
INSTRUCTIONS:
- Preheat the oven to 375˚ F.
- Combine the cherries, lemon juice and cinnamon in a large bowl. Whisk together the nutmeg, cornstarch and sugars, and fold into the cherry mixture. Cut the butter into pieces and add to the mixture. Transfer to a greased baking dish.
- Sift the flours, baking powder and salt into a medium bowl. Cut the butter into small pieces and add to the flour mixture. Add the sugar, then cut ingredients together with a pastry cutter until the mixture resembles crumbly meal.
- Whisk the egg and milk together in a separate bowl, then add to the crumbly mixture. Stir until a dough consistency is formed. Spoon the topping in mounds over the cherry filling. Brush with milk and sprinkle with sugar.
- Bake 40-45 minutes, until topping is golden and fruit is bubbling.
