INGREDIENTS:
Filling
3⁄ 4 cup sugar
2 tablespoons cornstarch
1⁄ 4 teaspoon ground cinnamon
2 cups fresh blueberries
2 cups fresh cherries (sour cherries are best)
1 teaspoon lemon juice
1/4 teaspoon almond extract
Biscuit topping
1 cup flour
1 tablespoon sugar
1 1⁄2 teaspoon baking powder
1⁄ 2 teaspoon kosher salt
3 tablespoons shortening
1⁄ 2 cup milk
METHOD:
Heat oven to 400°F. Generously spray an 8 x 8-inch baking dish with non-stick spray; set aside.
In a saucepan, whisk sugar, cornstarch, and cinnamon. Add cherries and blueberries and cook over medium-high heat until thickened, 7–8 minutes. Remove from heat and stir in lemon juice and almond extract. Pour filling into baking dish; set aside.
In a mixing bowl, whisk flour, sugar, baking powder, and salt. With fingers or a pastry cutter, work shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoons of dough evenly over the filling. Bake until golden and bubbling, 35–40 minutes.
