Cherry season means more opportunities to enjoy the inflammation-reducing, cancer-fighting benefits of these delicious little antioxidant powerhouses.

This recipe is the soul of ease, too: pour a simple batter in the bottom of a pan, scatter the cherries on top, bake and–voila! You have a luscious treat that is good for you, too!

INGREDIENTS
1/3 cup organic butter
1/4 cup whole grain pastry flour or unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup organic buttermilk (if you can’t find organic buttermilk, add 3/4 teaspoon lemon juice to 1/4 cup organic milk and let stand 5 minutes before using)
1/2 teaspoon almond extract
1 pint organic sour cherries, pitted and halved

1. Preheat oven to 350F. Put the butter in a 9-inch deep-dish pie plate or shallow 2-quart baking dish. Put the pan in the oven until the butter melts, about 5 minutes.

2. Meanwhile, whisk together the flour, 1/4 cup of the sugar, the baking powder, and salt in a medium bowl. Whisk together the buttermilk and almond extract, then whisk the mixture into the dry ingredients just until moistened, leaving a few lumps.

3. Pour the batter over the melted butter in the pan. Scatter the cherries on top of the batter. Sprinkle with the remaining sugar. Bake until browned around the edges and a toothpick inserted in the center comes out clean, about 45 minutes.

Serves 6.