Ingredients
4 cups pitted cherries
½ cup sugar
2 tablespoons cornstarch
2 ¼ cups all-purpose flour
⅓ cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg, beaten
6 tablespoons unsalted butter, melted
⅔ cup low-fat buttermilk
Vanilla ice cream, for serving (optional)
Slow Cooker Directions
- In a mixing bowl, combine the cherries, sugar, and cornstarch.
- Coat the slow cooker with cooking spray and pour in the cherry mixture.
- In a mixing bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and add the butter and buttermilk.
- Add the wet ingredients to the dry and mix just to combine.
- Spoon the batter over the cherries.
- Cover, and cook on LOW for 4 hours, or on HIGH for 2 hours, until the batter is cooked through.
- Serve with ice cream, if desired.
Dutch Oven Directions
- Preheat the oven to 350°F.
- In your Dutch oven, combine the cherries, sugar, and cornstarch.
- In a mixing bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg and add the butter and buttermilk.
- Add the wet ingredients to the dry, and mix just to combine.
- Spoon the batter over the cherries.
- Cover, and bake for 45 minutes, until the batter is cooked through.
- Serve with ice cream, if desired.