2 21-ounce cans cherry filling and topping
1 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup orange juice
TOPPING
1 tablespoon slivered almonds, coarsely chopped
1 tablespoon granulated sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Servings: 12
1. Combine cherry filling and almond extract in an ungreased 8 × 8 × 2-inch baking pan.
2. Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings.
3. For the topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler.
4. Bake in a preheated 350º oven 30 to 35 minutes, or until filling is bubbly and dumplings are brown.
Baking time: 30 minutes
1 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup orange juice
TOPPING
1 tablespoon slivered almonds, coarsely chopped
1 tablespoon granulated sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Servings: 12
1. Combine cherry filling and almond extract in an ungreased 8 × 8 × 2-inch baking pan.
2. Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings.
3. For the topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler.
4. Bake in a preheated 350º oven 30 to 35 minutes, or until filling is bubbly and dumplings are brown.
Baking time: 30 minutes
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