My housemates and I can't get enough of this delicious, summery dessert. I've made it several times with fresh Rainiers from the farmers' market.
A cherry pitter can make your job quick and easy, but I prefer the drawn-out method. Sitting on the floor, leaning against the cupboard, carefully coaxing the pits out of each cherry, dropping them into a bowl....it is so very human and relaxing.
2 1/2 c. cherries
1/4 c. sugar (less if you have sweeter cherries)
1 1/4 c. flour
2 t. baking powder
1/3 c. brown sugar
1/4 t. salt
1/2 c. buttermilk
3 T. butter
Preheat oven to 425 degrees F.
Mix pitted cherries in a bowl with 1/4 c. or less of sugar. Spread in the bottom of a pie dish of 9x9 square pan.
Mix together flour, baking powder, sugar, and salt. In a small bowl, mix together egg, buttermilk, and melted butter. Incorporate into dry ingredients until just combined. Spoon by tablespoonfuls onto the cherries.
Bake 25-30 minutes, until browned on top.
Enjoy with a glass of cold milk.