1 c. flour
1 1/2 tsp. baking powder
1 slightly beaten egg white
1/4 c. milk
2 tbsp. sugar
1/4 tsp. salt
1/4 c. butter

Prepare desired filling and keep warm. For topper, stir together flour, sugar, baking powder and salt. Cut in butter until mixture is like coarse crumbs. Combine egg and milk; add all at once to flour mixture. Stir just to moisten. Turn hot filling into 1 1/2 quart casserole. Immediately spoon on biscuit topper in 8 mounds. Bake at 400 degrees for about 20 minutes.

1 c. sugar
2 tbsp. flour
6 c. sliced apples, peeled
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Combine all ingredients in a saucepan and cook over medium heat until boiling. Cover and cook about 5 minutes longer or until tender. Stir contents occasionally. Stir in 1 tablespoon of lemon juice. Set aside until ready to fill cobbler.

4 c. frozen (after thawed) or fresh cherries which have been pitted
3/4 c. sugar
1/3 c. water
1 tbsp. quick cooking tapioca

Combine all ingredients in a saucepan. Let stand for 15 minutes, stirring occasionally. Cook and stir until bubbling. Stir in 1 tablespoon of butter. Set aside until ready to fill cobbler.