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1
Preheat the oven to 400 degrees.
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2
Butter a 2-quart baking dish.
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3
Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour.
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4
Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids.
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5
Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
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6
Sift all of the dry ingredients for the topping.
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7
If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours.
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8
Place in the bowl of a food processor fitted with the steel blade, and pulse a few times.
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9
Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal.
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10
Turn on the food processor, and pour in the buttermilk with the machine running.
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11
As soon as the dough comes together, stop the machine.
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12
Spoon the topping over the cherries by the heaped tablespoon.
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13
The cherries should be just about covered but may peek out here and there.
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14
Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling.
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15
Remove from the heat, and allow to cool to warm before serving.
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16
Serve warm (heat in a low oven for 15 minutes if necessary before serving).
