This time of year our local produce stand brings in sour pie cherries from Michigan. I buy 16 pounds of them in buckets, divide them into pie-size portions and freeze them.

Tonight I made some of them into a cobbler, the recipe is from Emeril Lagasse.

Cherry Cobbler

2/3 cup sugar
4 teaspoons cornstarch
Dash of salt
2 tablespoons cherry juice (or water)
1/8 - 1/4 teaspoon almond extract
4 cups pie cherries

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk (or more as needed to make a gloppy dough)

Preheat oven to 400 degrees. Combine the sugar with the cornstarch and dash of salt in a saucepan. Stir in the juice or water to make a paste along with the almond extract. Stir in the cherries and bring to a boil. Cook a few minutes until it starts to thicken a little. Pour into an 8 by 8 inch baking dish.

Combine the flour, sugars, baking powder, and cinnamon. Cut in the butter to form large crumbs. Combine the egg and milk and stir into the dry mixture. Add more milk to make a soft dough, but don't overmix it. Put dollops of dough on top of the hot fruit and bake for 25 minutes.