Cherry Cobbler

Fruit layer
2 cups pitted tart cherries, undrained (1 - 20 oz. can)
1/2 cup sugar
1 tablespoon tapioca
2 tablespoons butter
1/8 teaspoon salt
2 drops almond extract
Cobbler Mix
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, slightly beaten

Preheat oven to 400 degrees F.
Cobblers mixture: Sift all dry ingredients.
Cut in butter until mixture resembles course crumbs.
Mix milk and beaten egg.
Add all at once to dry ingredients.
Stir just to moisten.
Fruit base:.
Combine cherries, sugar and tapioca.
Cook until thick and clear about 15 minutes.
Stir in butter, almond extract and salt.
Pour hot mixture into 1 1/2 quart baking dish.
Drop spoonsful of cobbler topping over hot cherry mixture.
Bake for 20 minutes or until crust is browned.
Serve warm with vanilla ice cream or heavy cream.