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

Instructions

1. Stir together pie filling, cherries, and 2 TBS flour.

2. Stir in almond extract.

3. Place in a lightly greased 8-inch square baking dish.

4. Trim crusts from bread slices; cut each slice into 5 strips.

5. Arrange bread strips over fruit mixture.

6. Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.

7. Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.

8. Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!

9. VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry pie filling and canned cherries.

10. Omit almond extract and grated lemon rind.

11. Proceed as directed.

12. 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.

13. Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.

14. Proceed as directed.