1 can cherry pie filling
1 can apple pie filling
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. almond flavoring (optional)
Slivered almonds (optional)
2 tbsp. butter
2 pie crust sticks
2 tbsp. brown sugar
1/2 tsp. cinnamon
Dash of nutmeg

Combine the pie fillings, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and almonds and almond flavoring (if desired) in a bowl, reserving some of the almonds for the topping. Mix well. Pour into a greased 9x13 inch casserole dish. Dot with butter.

In another bowl, crumble the pie crust sticks (best if kept at room temperature before crumbling). Add the brown sugar, 1/2 teaspoon cinnamon, dash of nutmeg, and the reserved almonds (if desired). Mix well. Sprinkle this mixture evenly over the pie filling mixture.

Bake at 350 degrees for 25 to 30 minutes, until filling is bubbly around the edges, and the topping is slightly browned.

Serve warm or cold with whipped cream or ice cream.