Crock Pot Cherry Cobbler

1 (21 ounce) can cherry pie filling
1cup flour
1/4cup sugar, I use brown sugar but any sugar should be fine
1/4 cup unsalted butter, melted
1/2 cup milk, low-fat is fine
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/4 teaspoon salt
1-2 teaspoon cherry flavored liqueur (optional)
1 cup slivered almonds, toasted (optional)
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Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.
Place the pie filling into the crock pot.
Beat the remaining ingredients until the consistency of the batter is smooth.
If adding liqueur and/or slivered almonds, add these to the batter now. If the batter is a little too moist after adding the liqueur, adjust the consistency with an extra sprinkling of flour.
Spread the batter over the pie filling.
Cover and cook on high for 11/2 to 2 hours, or until a skewer pierced into the centre of the cobbler comes out clean.
Serve with cream, custard or ice cream.