The first time I made this, my husband told me that it was THE best Cherry Cobbler he had ever tasted. That alone, is reason enough for you to try it. Now.
The ingredients:
2- 20 oz. cans of cherry pie filling
1- 15 oz can dark sweet pitted cherries, drained
1/4 C flour
3/4 tsp. almond extract
5-7 pieces of white bread
1 1/4 C sugar
1/2 C margarine, melted
1 egg
1 1/2 tsp. lemon rind
Combine the cherries, flour and almond extract in a medium bowl, mixing well.
Spray a 9x9 baking dish with cooking spray, then pour in the cherry mixture and spread evenly. Trim the crust from the bread and cut each piece into 5 pieces per slice. Layer over the cherries.
In a small bowl, combine the remaining ingredients and evenly pour over the bread.
Bake at 350 degrees for about 40-45 minutes until the top is golden brown.
The most important step is to serve it warm, topped with vanilla ice cream!
* If your pan is not very deep, make sure to put a cookie sheet or something under the pan to catch the over- flow. It does tend to bubble over a bit.
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