|Cherry pie filling||21 Ounce|
|Almond extract||1⁄2 Teaspoon|
|Buttermilk baking mix||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Soft butter||1 Tablespoon|
|Slivered blanched almonds||2 Tablespoon, toasted|
Heat oven to 400Â°.
In 1 1/2 quart casserole, mix pie filling and almond extract.
Place in oven 15 minutes or until hot and bubbly.
Mix baking mix, sugar, milk and butter with fork until a soft dough forms; beat vigorously 20 strokes.
Stir in almonds.
Drop 6 spoonfuls of dough onto hot cherry mixture.
Bake 20 to 25 minutes or until topping is light brown.
For a touch of tradition, serve with light cream.