prep 25 minutes bake 20 minutes at 400°F cool 30 minutes
- 1½ cups all-purpose flour*
- ½ cup packed brown sugar
- ½ cup rolled oats
- 2 tsp. baking powder
- ½ tsp. salt
- ½ tsp. baking soda
- ½ cup butter, cut up
- 8 cups fresh or frozen unsweetened pitted tart red cherries
- ¾ cup granulated sugar
- ¼ cup chopped crystallized ginger
- 3 Tbsp. cornstarch
- ½ tsp. ground cinnamon
- 1 egg, lightly beaten
- ¾ cup milk
- ½ cup pecan pieces or chopped almonds (optional)
- 1 Tbsp. coarse white decorating sugar
- Whipped cream (optional)
1. Preheat oven to 400°F. Grease a 3-qt. rectangular baking dish. For topping, in a bowl stir together the first six ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
2. For filling, in a large saucepan combine the next five ingredients (through cinnamon). Cook over medium heat until cherries release their juice, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.
3. In a bowl stir together egg and milk. Add to flour mixture, stirring just until moistened. Pour hot cherry filling into baking dish. Immediately drop dough into 10 to 12 mounds on top of hot filling. Sprinkle dough with nuts, if desired, and coarse sugar.
4. Bake, uncovered, 20 to 25 minutes or until topping is golden brown and a toothpick inserted in topping comes out clean. Cool in dish on a wire rack 30 minutes. If desired, serve warm with whipped cream.
number of servings 8
*TIP If desired, use 1 cup all-purpose flour and ½ cup whole wheat flour.
per serving 484 cal., 14 g fat (8 g sat. fat), 59 mg chol., 397 mg sodium, 86 g carb., 4 g fiber, 48 g sugars, 7 g pro.
