Ch-ch-ch-cherry Cobbler

This is a mixture of two cobbler recipes, "cobbled" together. Hee. The crust is superb... try it with different fruits. I bet it's amazing with blueberries.

Ingredients:
2 cans Oregon tart pie cherries
1 tbsp cornstarch
1 cup sugar, or to taste
1/4 tsp almond extract
1 1/2 tbsp baking powder
1 1/3 cups flour
1/2 tsp salt
8 tbsps (1 stick) cold unsalted butter, cut in small bits
1 egg
1/2 tsp vanilla extract

For cherries: drain one can of juice, and put the all the cherries with one can still having juice over low heat. Using a small bit of cold water, dissolve a tbsp of cornstarch separately. Once fully dissolved, add to cherries, stirring gently but constantly with a wooden spoon. Add 1/4 tsp almond extract and 1/2 cup sugar and stir until thick.

Preheat oven to 375.

Grease a 8"x8"x3" glass or earthenware casserole with butter; put cherries at the bottom and set aside.

For dough: whisk dry ingredients including the remaining 1/2 cup of the sugar. Add the 8 tbsp of butter in small bits. Cut the butter in until it's party mixed. Get out your electric mixer and mix in the eggs and vanilla extract until it's all damp. Don't worry about it being all smooth and perfect. That's really against the whole spirit of a cobbler.

Spoon the dough by tablespoonfuls; leave little bits of cherry peeking through. Bake about 35 min until golden yellow and just starting to get brown.

Soooo good. Serve it up hot with vanilla ice cream.