Shelly's Recipe

CHERRY COBBLER

Category: Cobblers/Crumbles and Crisps

2 (20 oz) cans cherry pie filling
1 (15 oz) can pitted dark sweet cherries in heavy syrup, drained
1/4 cup flour, divided
1/2 tsp almond extract
5 white bread slices
1 1/4 cups sugar
1/2 cup butter, melted
1 large egg
1 1/2 tsp grated lemon rind

Stir together pie filling, cherries, 2 tbsp flour and 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 remaining 2 tbsp flour, sugar and next 3 ingredients; drizzle over bread strips. Bake at 350 for 35-45 minutes or until golden and bubbly. Serves 4-6

Variations: Peach – Substitute 2(16 oz) pkgs frozen sliced peaches, thawed and drained, for cherry pie filling and canned cherries. Omit almond extract and grated lemon rind. Proceed as directed.

Blueberry – Substitute 1 (21 oz) can blueberry pie filling and 2 (10 oz) pkg frozen blueberries, thawed for cherry pie filling and canned cherries. Omit almond extract and 1 tsp vanilla extract and 1 tsp lemon juice. Proceed as directed.