2 - 21 oz cans cherry pie filling
1 - 15 oz can pitted dark sweet cherries in heavy syrup, drained
2 Tbsp flour
1/2 tsp almond extract
1/2 tsp lemon peel
1 cup sugar
1 cup flour
2 Tbsp butter, melted
Preheat over to 350°. Stir together pie filling, cherries and flour in a large bowl. Add almond extract and lemon peel. Stir well. Place in a lightly greased 2-qt baking dish. Stir together sugar, flour and egg in a medium bowl until mixture is crumbly. Sprinkle over fruit mixture. Drizzle melted butter over topping.
Bake at 350° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream or vanilla ice cream, if desired.
This is an Original Country FarmHouse recipe made in our Country FarmHouse Kitchen.
On a personal note, I think you could also make this recipe as individual treats. Assemble as directed using ramekins. I would place ramekins on a foil-lined baking sheet and bake as directed.