- For filling:
- 3 cups frozen pitted dark sweet cherries, not thawed
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon cinnamon
- For topping:
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 tablespoons cold unsalted butter, cut into small bits
- 1/3 cup well-shaken low-fat buttermilk
- Put oven rack in middle position and preheat oven to 425 degrees F.
- Make filling: Cook all filling ingredients with a pinch of salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a 9-inch ceramic or glass pie plate (1 inch deep).
- Make topping and bake cobbler: Whisk together flour, 2 teaspoons sugar, baking soda, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until just combined (do not overmix). Drop dough in 4 mounds over filling, leaving space between mounds. Sprinkle topping with remaining teaspoon sugar.
- Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.