2/3 c. butter Crisco
2 c. flour
1 tsp. salt
6 tbsp. milk
10 lg. peaches or 4-5 cans red cherries
3 tbsp. flour
2 c. sugar
1 tsp. almond extract
1 tsp. cinnamon

Combine Crisco, 2 cups flour and salt. Add milk. Form into soft ball. Roll onto floured surface. Place in a 13x9 pan.

Filling: Combine remaining ingredients. Put fruit mixture in crust. Fold over, then sprinkle with sugar and dot with butter.

Bake 1 hour at 400 degrees. When making cherry cobbler, omit the cinnamon.