Recipes

Saucy Cherry Grunt

• 4 cups (1 L) pitted Ontario Tart Cherries, drained
• 1/2 cup (125 mL) drained cherry juice or water
• 1/4 cup (50 mL) granulated sugar
• 2 tbsp (25 mL) cornstarch

Topping:
• 1 cup (250 mL) all-purpose flour
• 1/4 cup (50 mL) granulated sugar
• 1-1/2 tsp (7 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/4 cup (50 mL) butter, softened
• 2/3 cup (150 mL) milk
• 1/4 cup (50 mL) sliced or slivered blanched almonds

In large saucepan, bring cherries, juice, sugar and cornstarch to boil over medium heat, stirring often. Cook until clear and slightly thickened, about 1 minute. Turn into ungreased 8-inch (2 L) square baking dish.

Topping:
In medium bowl, stir together flour, sugar, baking powder and salt; work in butter. Stir in milk until combined into soft dough. Drop by spoonfuls over hot cherries, leaving areas uncovered. Sprinkle dough with almonds. Bake in 350°F (180°C) oven until bubbly and topping is golden, about 35 minutes.