Cherry Cobbler - Too Easy & Delicious To Be True! - cooking recipe

Ingredients

2 (20 ounce) cans cherry pie filling
1 (15 ounce) can pitted dark cherries in heavy syrup, drained
1/4 cup all-purpose flour, divided
1/2 teaspoon almond extract
5 slices white bread
1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine, melted
1 large egg
1 1/2 teaspoons grated fresh lemon rind

Preparation

Stir together pie filling, cherries, and 2 TBS flour.
Stir in almond extract.
Place in a lightly greased 8-inch square baking dish.
Trim crusts from bread slices; cut each slice into 5 strips.
Arrange bread strips over fruit mixture.
Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.
Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.
Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!
VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry pie filling and canned cherries.
Omit almond extract and grated lemon rind.
Proceed as directed.
Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries.
Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.
Proceed as directed.