This luscious and easy dessert is tangy, yet sweet! You can use fresh raspberries, but I actually prefer frozen in this recipe! Lastly, be sure to serve it with vanilla ice cream. The ice cream puts the “cherry on the top” of this fab dessert.
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
Combine flour, baking powder, salt and 2/3 cup sugar in a medium bowl. Make a well in the center of the dry ingredients. Add melted butter, milk and vanilla. Mix until blended. Pour into the prepared pan.
In another bowl, combine cherries, raspberries, 2/3 cup sugar and corn starch. Spoon fruit mixture evenly over batter.
Bake 35 to 40 minutes until golden brown. Serve warm with ice cream.
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Waaaay, waaaaaaaaay too much fruit. Either the raspberries or the cherries is adequate. I could tell when I piled on the fruit that the middle was going to have a hard time getting done while keeping the integrity of the outside…sure enough…goupy mess on the inside a full hour after baking, and the outside was getting dark brown and crusty. Won’t be trying again.
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