Ingredients

For the Fruit: 3/4 cup  sugar, plus more to taste 2 tablespoons  cornstarch 1/4 teaspoon  ground cinnamon 1/2 cup  cranberry juice cocktail or orange juice 1/2 teaspoon  freshly grated lemon zest 4 cups  fresh, frozen (thawed; see Tip) or canned (drained) pitted sour cherries (see Sources) 1 3/4 cups  blueberries, blackberries and/or chopped (unpeeled) purple plums For the Dough: 1 cup  all-purpose flour 1/3 cup  whole-wheat pastry flour (see Sources) 1 1/2 tablespoons  sugar 1 1/4 teaspoons  baking powder 1/2 teaspoon  salt 1/4 teaspoon  baking soda 2 1/2 tablespoons  unsalted butter, very cold, cut into bits 2 tablespoons  canola oil 3/4 cup  nonfat buttermilk, plus more as needed 1 1/2 teaspoons  sugar mixed with 1/4 teaspoon ground cinnamon, for garnish Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.cherrystop.net.To pit a cherry: Halve it with a paring knife then pry out the pit with the tip of a knife or use a cherry pitter, available at most stores that sell kitchen equipment.Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Description

Sour Cherry-Fruit Slump, Recipe

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