Too-Easy Cherry Cobbler

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

1. Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond extract. Place in a lightly greased 8-inch-square baking dish.
2. Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture.
3. Stir together remaining 2 tablespoons flour, sugar, and next 3 ingredients; drizzle over bread strips.
4. Bake at 350u0b0 for 35 to 45 minutes or until golden and bubbly.
5. Too-Easy 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.
6. Too-Easy 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 teaspoon vanilla extract and 1 teaspoon lemon juice. Proceed as directed.

cherry pie filling, sweet cherries, allpurpose flour, almond, white bread, sugar, butter, egg, lemon rind

Taken from www.myrecipes.com/recipe/too-easy-cherry-cobbler (may not work)