2 (20 oz) cans cherry pie filling
1 (15 oz) can pitted dark sweet cherries in heavy syrup, drained
4 Tbsp all-purpose flour, divided
½ tsp almond extract
5 white bread slices, crusts removed
1 1/4 c sugar
½ c butter, melted
1 large egg
Stir together pie filling, cherries, and 2 Tbsp flour. Stir in almond extract. Place in a lightly greased 8" square pan.
Cut each bread slice into 5 strips. Arrange bread strips over fruit mixture.
Stir together remaining 2 Tbsp flour, sugar and next 2 ingredients; drizzle over bread strips. Bake at 350 for 35-45 minutes, or until golden and bubbly.
Too Easy Peach Cobbler:
Substitute 3 (16 oz) packages frozen peaches, thawed and drained.
Omit almond extract.
Proceed as directed, BUT use 9x13 pan
9-10 slices of bread
2 ½ c sugar (I would use less), 6 Tbsp flour (divided), 1 c butter, and 2 eggs
Jane Stone brought the peach cobbler to the RV rally, and it was a big hit, served with vanilla ice cream!
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It is probably a good thing that I didn't know that you could find all dark sweet cherries in cans! I love me some cherry pie, so I will have to try this cobbler, though I must say I'll try wheat bread instead of white.
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