Cherry Cobbler

Preheat the oven to 350°F.

Pour the 20 oz can of cherry pie filling into a 9-inch baking dish, spreading it evenly across the bottom.

In a medium bowl, whisk together the flour, baking powder, and salt.

In another bowl, stir together the sugar, melted butter, and skim milk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined, creating a thick batter; do not overmix.

Stir the almond extract into the batter.

Drop spoonfuls of the batter over the cherry filling, leaving some gaps for the filling to bubble through; the cobbler topping does not need to completely cover the filling.

Bake in the preheated oven for 35 minutes until the cobbler topping is golden brown and a toothpick inserted into the topping comes out clean.

Remove from the oven and let cool for 5 minutes before serving.