Serve this cherry cobbler warm with ice cream.
| 2 1/2 |
|
cups all-purpose baking mix |
| 1 |
|
cup sugar |
| 1 |
|
cup fat free sour cream |
| 1/2 |
|
cup milk |
| 1/4 |
|
teaspoon almond extract |
| 2 |
|
(21-ounce) cans cherry pie filling |
| 1/2 |
|
cup sliced almonds |
| 2 |
|
tablespoons sugar |
Heat oven to 375°F. Spray 13x9-inch square pan with no-stick cooking spray. Set aside.
Combine all batter ingredients except cherry pie filling in large bowl. Stir together until smooth. Spread in pan; spoon pie filling evenly over batter. Bake for 35 to 40 minutes or until golden.
Meanwhile, combine almonds and 2 tablespoons sugar in small bowl; sprinkle over cobbler. Continue baking 10 to 20 minutes or until toothpick inserted in center comes out clean.