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Make sure the fruit filling is hot when you spoon the biscuit batter over it. That way, the bottom of the "cobbled biscuit" will be thoroughly cooked. Taken from the Better Homes and Gardens Dieter's Cookbook.
- 1 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon finely shredded orange peel
- 1 teaspoon ground cinnamon
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄4 cup cold water
- 4 teaspoons cornstarch
- 1 (16 ounce) packagefrozen unsweetened pitted tart red cherries
- 3 cups thinly sliced apples (1 lb)
- 1 egg
- 1⁄3 cup nonfat milk
- For biscuit topping, in a medium bowl stir together flour, 2tablespoons of the granulated sugar, the baking powder, orange peel, and 1/2 tsp of the cinamon. Using a pastry blender or two butter knives, cut in butter until mixture resembles coarse crumbs. Set aside.
- For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 tespoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.
- In a small bowl stir together egg and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling.
- Bake in a 400 degree F oven for 18 to 20 minutes or until a woode toothpick inserted near the center of a biscuit comes out clean. Serve warm.