Prep Time 40m
Cook Time 20m
Ready Time 70m
Yield 6 to 8 servings

  • 4 pints (about 8 cups) sweet cherries, washed, stemmed, and pitted, juice reserved
  • 1/4 teaspoon almond extract
  • 1 cup firmly packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 salt
  • 1 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • Whipped cream or ice cream
Preparation Directions
  • Step 1Heat oven to 400ºF.
  • Step 2Combine cherries, reserved juice and almond extract in large bowl. Sprinkle brown sugar, cornstarch, cinnamon and salt over cherry mixture; gently toss until well blended. Pour into a 9-inch square or 2-quart baking dish. Set aside.
  • Step 3Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk and vanilla.
  • Step 4Stir just until evenly moistened; do not overwork. Using a large spoon, drop the biscuit mixture onto the cherry mixture evenly.
  • Step 5Bake 25 to 30 minutes or until golden brown. Remove from oven; allow to cool slightly. Serve warm with whipped cream or ice cream, if desired.
doughboy doughboy

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