Ingredients
2
tablespoons packed brown sugar
2
tablespoons cornstarch
1
can (16 ounces) pitted red tart cherries packed in water, undrained
1/4
teaspoon almond extract
6
drops red food color
1/2
cup Gold Medal™ all-purpose flour
1
tablespoon plus 1 teaspoon baking cocoa
1
tablespoon packed brown sugar
3/4
teaspoon baking powder
1/8
teaspoon salt
2
tablespoons butter or margarine
1/3
cup low-fat milk
1
teaspoon vanilla
Preparation
Heat oven to 375°F. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.
Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture.
Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm.
