Bestest Cherry Cobbler

set oven at 350 F.

1 stick unsalted butter, melted in a 9x13 oblong pan

Homemade Cherry Pie Filling

 4 c. fresh picked cherries / store-bought cherries, pitted
2/3 c. white sugar
2 Tbsp lemon juice
1 tsp vanilla
1/4 tsp. almond extract

2 Tbsp corn starch

Cake Batter

1 1/3 c. flour

2 tsp baking powder

2 eggs

3/4 c. brown sugar

1/2 tsp salt

1/3 c. sour cream

1/2 tsp cinnamon

milk

Whipped Cream

3/4 c. whipping cream

1/4 tsp almond extract

dash of cinnamon

1/2 tsp sugar

Place the pan in the oven with the butter and let it melt.  While that's melting, make the cherry sauce.  Cut the cherries in half, place them in a medium saucepot with the sugar, lemon, almond, vanilla.  Cook over medium-low hear.  Once its bubbling, stir in the corn starch.  Remove from heat and let cool

While its cooling make the batter.  Place the flour, powder, salt, brown sugar, eggs, sour cream in a mixing bowl and begin blending.  Add milk to thin it out to a thick, pourable consistency.  Should require 1/2 c to 3/4 c. of milk

Once the batter's blended up and the butter's melted, take the hot pan out of the oven.  Pour the batter into the pan, trying to displace the melted butter evenly.  Then pour the cherry filling (which should be loose, pourable and somewhat thick like sauce) over the top.  

Bake at 350 F for 30-35 min, or until the cake in the middle is firm.