Too-Easy Cherry Cobbler

• 2 cans (20 Oz. Size) Cherry Pie Filling
• 15 ounces, weight Canned Pitted Dark Sweet Cherries In Heavy Syrup, Drained
• 1/4 cups All-purpose Flour, Divided
• 1/2 teaspoons Almond Extract
• 5 White Bread Slices
• 1-1/4 cup Sugar
• 1/2 cups Butter Or Margarine, Melted
• 1 Large Egg
• 1-1/2 teaspoon Grated Lemon Rind

1. Preheat oven to 350u0b0F. In a large bowl 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 off of all of the bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture.
3. In a small bowl stir together remaining 2 tablespoons flour, sugar, and remaining 3 ingredients. Drizzle over bread strips.
4. Bake at 350u0b0F for 35 to 45 minutes or until golden and bubbly.

sweet cherries, ubc, almond extract, white bread, sugar, butter, egg, lemon rind

Taken from tastykitchen.com/recipes/desserts/too-easy-cherry-cobbler/ (may not work)