Preheat oven to 400 degrees F.
Drain cherries in colander and save the juice.
Mix the sugar and cornstarch in a medium saucepan. Gradually stir in the juice from the cherries. Stir and bring to a boil over high heat, lower the heat and stir and boil for 1 minute. The mixture will thicken. Add all the cherries at one time.
Pour the hot cherry mixture into a 6 cup (1 ½ qt.) casserole. Dot the top of the fruit with the butter and sprinkle with the cinnamon. Set in the oven to keep warm while you make the topping.
1 cup Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour
1 Tbsp. sugar
2 tsp. baking powder
½ tsp. salt
3 Tbsp. shortening or soft butter
3/4 cup milk
Measure the PG GF Flax AP Flour, sugar, baking powder and salt in bowl. Whisk to blend.
Add shortening and mix in with a pastry blender until the mixture resembles coarse crumbs.
Make a well in crumb mixture and add milk all at once. Stir with a fork until no flour shows and the soft dough forms into a ball.
Remove the cherry mixture from the oven and drop biscuit dough by rounded tablespoonfuls across the top.
Bake on the oven center rack for 25-30 minutes.
Remove the cobbler, serve warm as is, or with cream, whipped cream or ice cream.
* You may use ½ cup sugar instead of 2/3 cup and canned apricots, blackberries, or sliced peaches instead of cherries if you wish.