Notes
Cherry Filling (or use a can of cherry pie filling)
1 1/2 cups fresh or frozen unsweetened pitted tart red cherries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Water to cover
Dough
1 1/2 cups all-purpose flour (I used about half white and half wheat flour)
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
1/2 cup Sourdough Starter
1 egg
1 teaspoon vanilla
Topping
1/2 cup rolled oats
1/4 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons all-purpose flour
1/4 cup butter
For Filling
Bring cherries to boil; reduce heat. cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.
For dough:
Mix the flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Mix Sourdough Starter, egg, and vanilla; add to flour mixture. Stir just until moistened. Spread half of the batter into greased 9X9X2-inch baking pan. Spread Cherry Filling on top. Drop remaining batter in small mounds over filling.
For topping:
Mix oats, brown sugar, nuts and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake in a 350 degree F oven for 35 to 40 minutes or until golden. Serves 9.