Too-Easy Cherry Cobbler

Save even more time by using store-bought, crustless white bread for the topping.

Yield: Makes 4 to 6 servings

Ingredients

• 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

Preparation

Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond 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 together remaining 2 tablespoons flour, sugar, and next 3 ingredients; drizzle over bread strips.

Bake at 350° for 35 to 45 minutes or until golden and bubbly.

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.

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.