Ingredients:

  • 1 (21 ounce / 595g) can cherry pie filling
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract (optional)
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk
  • 4 tablespoons (57g) cold unsalted butter, cut into small cubes

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  2. In the prepared baking dish, combine the cherry pie filling, lemon juice, and almond extract (if using). Stir gently to combine.
  3. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Cut the cold butter into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs.
  5. Stir in the milk until just combined. Do not overmix; the dough should be shaggy.
  6. Drop spoonfuls of the cobbler topping evenly over the cherry filling. Don't worry about covering every single cherry.
  7. Bake for 30-35 minutes, or until the topping is golden brown and the cherry filling is bubbly.
  8. Let the cobbler cool for at least 10 minutes before serving.