1 - 21 oz can cherry pie filling
1 cup flour
1/4 cup sugar -- I use brown sugar but any sugar should be fine
1/4 cup unsalted butter -- melted
1/2 cup milk -- low-fat is fine
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/4 teaspoon salt
1 teaspoon cherry flavored liqueur (optional) -- (1 to 2)
1 cup slivered almond -- toasted (optional)

Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.

Place the pie filling into the crock pot.

Beat the remaining ingredients until the consistency of the batter is smooth.

If adding liqueur and/or slivered almonds, add these to the batter now. If the batter is a little too moist after adding the liqueur, adjust the consistency with an extra sprinkling of flour.

Spread the batter over the pie filling.

Cover and cook on high for 11/2 to 2 hours, or until a skewer pierced into the centre of the cobbler comes out clean.

Serve with cream, custard or ice cream.

Stacy's Notes - made this August 2008, as recipe states. I used my regular crockpot, so it would cook more evenly. I used brown sugar, fat free milk, and left out both the cherry liqueur and almonds. Pretty good, definitely make again.