For the Cherry Filling:

½ cup granulated sugar

2 tbsp cornstarch

½ tsp cinnamon

¼ cup water

3½ cups fresh sweet dark cherries, pitted (about 14 oz)

1 tbsp salted butter

For the Topping:

1 cup all-purpose flour

¼ cup granulated sugar, divided

2 tsp baking powder

½ tsp salt

3 tbsp Crisco (or butter)

½ cup milk

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Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
In a saucepan, combine sugar, cornstarch, cinnamon, and water. Cook over medium heat until thickened.
Add cherries and cook gently until juices release and filling is glossy. Stir in butter.
Pour cherry filling into prepared baking dish.
In a bowl, whisk flour, 2 tbsp sugar, baking powder, and salt.
Cut in Crisco until mixture is crumbly.
Stir in milk until just combined. Do not overmix.
Drop spoonfuls of topping over cherries, leaving gaps for filling to bubble through.
Sprinkle remaining sugar on top.
Bake 35–40 minutes, until topping is golden and filling bubbly.
Cool slightly before serving warm, optionally with ice cream.

Frozen cherries may be used—thaw and drain well first.

Mix sweet and tart cherries for a balanced flavor.

Butter can replace Crisco for a richer topping.

A splash of almond extract enhances the cherry flavor.

To freeze, cool completely, wrap well, and store up to 2 months.