1 c. all purpose flour
3/4 c. uncooked regular, quick, or instant Cream of Wheat
1/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. vegetable shortening
1/2 c. milk
1 egg, beaten
1/3 c. chopped almonds
2 (21 oz.) can cherry pie filling

Preheat oven to 375 degrees. In medium bowl, combine flour, Cream of Wheat, sugar, baking powder and salt. Using pastry blender or two knives, scissor fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and egg until dry ingredients are just moistened; stir in almonds.

In an 8 x 8 baking dish, spread cherry pie filling. Evenly spread Cream of Wheat mixture over top to cover completely. Bake at 40 to 45 minutes or until top is lightly browned. Serve warm. Makes 6 servings.