Saveur

Photo: Andre Baranowski

4 tbsp. vegetable shortening
3⁄4 cup plus 1 tbsp. sugar
2 tbsp. cornstarch
1⁄4 tsp. ground cinnamon
2 cups fresh blueberries
2 cups frozen sour cherries
1⁄2 tsp. lemon juice
1⁄8 tsp. almond extract
1 cup flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 cup milk

1. Heat oven to 400°. Grease an 8" x 8" baking dish with 1 tbsp. shortening; set aside. Whisk 3⁄4 cup sugar, cornstarch, and cinnamon in a 2-qt. saucepan over medium-high heat. Add blueberries and cherries; cook until thickened, 7–8 minutes. Remove from heat; stir in lemon juice and almond extract. Pour filling into baking dish; set aside.

2. In a medium bowl, whisk remaining sugar, flour, baking powder, and salt. With fingers, work remaining shortening into flour until pea-size lumps form. Stir in milk to form a dough. Place heaping tablespoonfuls of dough evenly over filling. Bake until golden and bubbling, 35–40 minutes.

SERVES 6

This article was first published in Saveur in Issue #121