5 c. sliced, peeled, cooking apples (about 1 2/3 lbs. or 5 med.)
1 c. sugar
1/3 c. water or apple juice
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg

4 c. pitted fresh or thawed frozen dry pack red tart cherries
1 1/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. almond extract

4 c. sliced peaches or 1 bag (20 oz.) thawed frozen dry pack peach slices
1/2 c. sugar
1/3 c. water
1 tbsp. cornstarch
1/4 tsp. cinnamon
Dash nutmeg

1 c. all-purpose flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. Crisco shortening
1 egg, slightly beaten
1/4 c. milk
1/2 tsp. vanilla

Heat oven to 400 degrees F. For filling, combine fruit filling ingredients in large saucepan. Cook and stir on medium heat until mixture comes to a boil and thickens. Stir and simmer 1 minute. Pour into 8 inch square glass baking dish or 2 quart baking dish. Place in oven to keep warm while preparing biscuit topping.

For biscuit topping, combine flour, sugar, baking powder and salt. Cut in Crisco until coarse crumbs form. Combine egg, milk and vanilla. Add all at once to flour mixture. Stir just until moistened.

Remove baking dish from oven. Drop biscuit mixture in 8 mounds on top of hot fruit. Bake for 20 minutes, or until golden brown. Serve warm with cream or ice cream, if desired. 8 servings.