Ingredients:

  • 2 cans (800g) cherry pie filling
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2.5ml) almond extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (180ml) whole milk
  • ½ cup (113g) unsalted butter, melted
  • 1 tbsp coarse sugar (optional for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Pour the cherry pie filling into a 9x9 inch baking dish.
  2. Stir the lemon juice and almond extract into the cherry filling and spread evenly to cover the corners of the pan.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Slowly pour in the milk and melted butter, whisking until the batter is smooth.
  5. Carefully pour the batter over the cherries, spreading it to the edges with a spatula without stirring it into the fruit.
  6. Bake for 45–50 minutes until the top is mahogany-colored and juices are bubbling around the edges.