| 1 | Preheat oven to 450 °F. |
| 2 | drain cherries or peaches, reserving ?cup juice. |
| 3 | Discard the remaining juice. |
| 4 | Combine fruit and lemon juice and set aside. |
| 5 | In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in reserved fruit juice. |
| 6 | Bring to a boil, stirring frequently about 2 minutes. |
| 7 | Remove from heat and add fruit and vanilla. |
| 8 | If using cherries, stir in almond extract instead of the vanilla. |
| 9 | Pour into an ungreased 8 inch square baking pan. |
| 10 | for topping, combine flour, sugar, baking powder and salt; cut in butter until crumbly. |
| 11 | Stir in enough milk to moisten. |
| 12 | Drop by tablespoonfuls over fruit mixture. |
| 13 | Bake at 450°F for 10 to 13 minutes or until golden brown. |
| 14 | * we like doubling the dough recipe. |
| 15 | If you do, bake at 400 °F. |
| 16 | For 20 to 25 minutes |
