Cherry Cobbler

• 5 cups pitted canned tart red cherries
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 2 tablespoons plus 1-1/2 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons plus 1-1/2 teaspoons lemon juice
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons cold butter
• 1/3 to 1/2 cup milk

1. Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
2. Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450u0b0 for 10-13 minutes or until golden brown.

red cherries, sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, lemon juice, flour, sugar, baking powder, salt, cold butter, milk

Taken from www.tasteofhome.com/recipes/cherry-cobbler/ (may not work)