1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract
1 c. Bisquick baking mix
1/4 c. milk
1 tbsp. sugar
1 tbsp. butter, softened
2 tbsp. toasted slivered almonds

Heat oven to 425 degrees. Heat pie filling and almond extract to boiling in small saucepan. Pour into 1 1/2 quart casserole. Mix baking mix, milk, sugar and butter until soft dough forms; beat vigorously 20 strokes. Stir in almonds.

Drop by spoonfuls onto hot cherry mixture around edge of casserole; sprinkle dough with a little bit of granulated sugar. Bake until golden, 15-20 minutes. Let stand 10 minutes to cool. Makes 6 servings.