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CHERRY GRUNT

1. Make the dough (see below)
2. Put foil on the botttom of the oven to catch drippings. That's important.
3. Get the oven preheating. 400 degrees F.
4. Make the goo (see below). Use a cast iron pan or something like that.
5. Drop a layer of small-plum-sized chunks of dough on top of the goo.
6. Stick it in the oven. Bake it for 15 to 20 minutes till the top just starts getting brown. Remove it (careful of hot drippy goo). Let it cool for 15-30.

DOUGH

4 c flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz butter, chilled
2 c buttermilk

Sift flour, baking powder, baking soda and salt together in a big bowl.
Cut the butter into it using your fingers or a pastry knife.
Add buttermilk.
Stir till it just comes together (careful, if you stir too much the results will be stiff).
Cover it and stick it in the fridge.

GOO

4, 14.5 oz cans of red tart cherries (or whatever) in juice. Only use half the juice tho unless you like it gooshy.
6 Tbsp tapioca
1 1/2 c sugar
6 Tbsp butter

Put it all in the pan.
Put it on the stove at medium heat till it comes to a moderate simmer then reduce heat to a bare bubbling.
Stir occassionally.
Do that for 15 minutes or so. It's done when it's thickened up a bit.

NOTES

1. It's good warm with vanilla ice cream.