Use sweet or tart dried cherries in this homey dessert.
Tart cherries are a brighter red than the sweet ones, but either gives a pleasing flavor.
2/3 cup all-purpose flour
2 tablespoons whole wheat flour or all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
2 tablespoons margarine or butter
1 tablespoon milk
2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1-1/2 cups pitted tart red cherries
1/4 cup sugar
2 tablespoons water
1 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 cup half-and-half or light cream (optional)
1. For biscuit topping, in a medium mixing bowl combine flour, whole wheat flour, the 2 tablespoons sugar, and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Combine egg and milk; set aside.
2. For filling, in a medium saucepan combine apples, cherries, the 1/4 cup sugar, and 1 tablespoon of the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until apples are almost tender, stirring occasionally. Combine cornstarch with the remaining water; add to fruit. Cook and stir over medium heat until thickened and bubbly. Transfer hot filling to a 1-quart casserole. Place on a baking sheet to catch any spills.
3. Add the egg-milk mixture all at once to the dry ingredients, stirring just until moistened. Immediately spoon topping into 4 mounds atop hot filling. Stir together the 1 teaspoon sugar and cinnamon; sprinkle over dough.
4. Bake in a 400 degree F. oven about 15 minutes or until a toothpick inserted into topping comes out clean. Serve warm with half-and-half or light cream, if desired. Makes 4 servings.
Source: Better Homes & Gardens