TOO EASY CHERRY COBBLER RECIPE - (4.3/5)

Too Easy Cherry Cobbler Recipe - (4.3/5) image

Provided by á-34223

Number Of Ingredients 9

2(20-ounce) cans2 (20-ounce) cans cherry pie filling (or other fruit; see below)
1(15-ounce) can1 (15-ounce) can pitted dark sweet cherries (or other fruit, see below) in heavy syrup, drained
1/4cup1/4 cup all-purpose flour, divided
1/2teaspoon1/2 teaspoon almond extract
55 white bread slices
1 1/4cups1 1/4 cups sugar
1/2cup1/2 cup butter or margarine, melted
1large1 large egg
1 1/2teaspoons1 1/2 teaspoons lemon rind, grated

Steps:

Preheat oven to 350°F. 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, butter, egg and lemon rind; drizzle over bread strips. Bake 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, unhallowed, for cherry pie filling and canned cherries. Omit almond extract; add 1 teaspoon vanilla extract and 1 teaspoon lemon juice. Proceed as directed.