Cherry Cobbler - cooking recipe

Ingredients

6 cups pitted fresh cherries (about 2 1/2 lbs)
1 1/2 cups sugar, divided
3 tablespoons cornstarch
1/2 cup water
1/2 teaspoon red food coloring (optional)
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon grated fresh lemon rind
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter or 1/4 cup margarine
1 teaspoon vanilla extract
1 large egg
ice cream (optional)

Preparation

Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil in a medium saucepan, stirring constantly.
Boil, stirring constantly, 1 minute.
Remove from the heat; stir in 3 tbsp butter, lemon rind, and almond extract.
Pour int a lightly greased 11 x 7 inch baking dish.
Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
Add milk, 1/4 cup butter, and vanilla; beat at medium speed with an electric mixer 2 minutes.
Add egg; beat 2 minutes.
Spoon over cherry mixture.
Bake at 350 degrees for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary.
Cool in dish on wire rack 15 to 20 minutes.
Serve warm with ice cream, if desired.