3 (16-ounce) cans tart pie cherries, drained
1 cup granulated sugar
1/4 cup brown sugar, packed
2 Tablespoons minute tapioca
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter, cold
1 large egg
1/3 cup milk
2 Tablespoons butter
2 Tablespoons sugar
1/2 teaspoon ground nutmeg
Vanilla ice cream (optional)
Preheat oven to 400ºF.
To make the filling:
Combine cherries, 1 cup granulated sugar, brown sugar, tapioca and almond extract.
Allow this to stand while preparing batter.
To make the batter:
In a medium bowl, mix together flour, baking powder and salt.
Cut 1/4 cup butter into small pieces and add to flour mixture.
Using a pastry blender or 2 knives, blend the butter into the flour until fine crumbs form.
In a small bowl, beat the egg and add the milk.
Make a well in the flour mixture and add the egg mixture.
Stir just until blended and a soft dough forms.
Pour the cherry mixture into a 9x9-inch pan.
Dot with 2 Tablespoons of butter.
Drop the batter on top of the cherries in 6 equal mounds.
In a small bowl, combine 2 Tablespoons of granulated sugar with the nutmeg.
Sprinkle on top of batter and cherries.
Bake for 25-30 minutes or until the fruit is bubbling up around the middle and edges of the pan and the dumplings are golden brown.
Serve warm or at room temperature accompanied by vanilla ice cream, if desired.