Pour the cherry pie filling into a 9" X 11" (3 quart) baking dish. Stir in the lemon juice, almond extract and salt.
Melt a stick of butter. I use the microwave oven for this, but you can melt it on the stove too. Allow to cool a bit.
Whisk the flour, sugar, baking powder and salt together in a medium bowl. Whisk the egg, milk and melted butter together in a separate bowl or large measuring cup.Form a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir using a spatula or large metal spoon until smooth.
Pour the batter over the top of the pie filling, spreading it evenly with a spatula.
Turn the oven down to 350˚F, and bake the cobbler for 45-50 minutes, or until the top is golden brown, and a cake tester inserted into the toping comes out clean.If the top begins to brown too much, cover with foil and continue to bake.
Serve warm with a big scoop of vanilla ice cream.
Notes
See the post for instructions on using fresh cherries instead of canned pie filling.