Yield
Makes 4 to 6 servings

How to Make It

Step 1

Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond extract. Place in a lightly greased 8-inch-square baking dish.

Step 2

Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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.

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