Prep: 1. Pit cherries (we find that using a flat ended chopstick or pastry tip works well to poke the pits out, you can also cut them in half and pop the seed out like you would with a peach). 2. Juice lemon. Make: 1. Mix the cherries, 1/3 cup sugar, lemon juice and 2 tablespoons water in a large, heavy bottomed skillet or sauce pan over medium heat. 2. Cook, stirring occasionally, until the juices have released, about 10 minutes. 3. Meanwhile, combine the flour, cornmeal, baking powder, a pinch salt and remaining sugar in a bowl, cut in the butter with a pastry cutter, or your fingers (a food processor works great if you have one). 4. Add the egg and vanilla; mix until combined. 5. When the cherry mixture is thickened slightly, dollop the batter over the top, and cover the skillet tightly with a lid or aluminum foil. Cook, undisturbed, until the dumplings are cooked through, and their tops are dry (not sticky), 20 to 25 minutes.
Traditionally called a "slump" this stove-top cobbler is great for when you don't want to turn on your oven in the summer, or even over the campfire!