INGREDIENTS
- 1/2 cup butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1/4 teaspoon almond extract
- 4 cups pitted, tart, red cherries
- 2 tablespoons butter
- 1/4 cup sliced almonds
DIRECTIONS
Preheat oven to 350F. In 9″ oven-proof dish, melt 1/2 cup butter in oven. Saut almonds in 2 tablespoons of butter for a few minutes to soften. Stir in cherries and set aside. Blend well flour, 2/3 cup sugar, milk and almond extract. Remove the pan with melted butter from the oven; add batter and spread to smooth. Top with cherry/almond mixture and sprinkle with remaining 1/3 cup sugar. Return to oven and bake 25 to 35 minutes or until batter is golden brown and puffed around the fruit. Makes 6 servings.
NOTE: If a moister cobbler is desired, add 1/3 cup orange juice or water to batter.