BISCUIT TOPPING:

2 c. unsifted all purpose flour
1 tbsp. wheat germ
1/2 tsp. salt
6 tbsp. cold butter, cut into 1/2" pieces
2 tbsp. sugar
1 tbsp. oat bran
1 tbsp. baking powder
1/2 c. half and half

Flour may be mixed unbleached and whole wheat; about 1 1/4 cups all purpose and 3/4 cup whole wheat pastry flour.

FRUIT FILLING:

1 (1 lb. 13 oz.) can peach slices, drained
1 (1 lb. 13 oz.) can pear slices, drained
1 (1 lb. 5 oz.) can cherry pie filling
1 can whole berry cranberry sauce
1/8 - 1/4 tsp. ground ginger
1 tsp. grated lemon peel
1 lg. egg (or egg substitute to equal), lightly beaten with 1/2 tsp. water

Combine dry ingredients; with a pastry blender cut in butter until pea sized. Add half and half to flour mixture and stir just until dry ingredients are moistened and dough forms a ball. Press dough to 1" thickness; wrap in plastic wrap and refrigerate 20 minutes.

While dough is chilling, make fruit filling. Mix thoroughly all ingredients and pour into a 2 1/2 quart shallow baking dish.

Preheat oven to 375 degrees.

On lightly floured surface, with floured rolling pin, roll dough to about 1/4" thickness. With a biscuit cutter (round or other shape, as desired) cut 12 biscuits and place on top of fruit mixture. Brush biscuit tops with egg mixture. Bake 30 minutes or until biscuits are lightly browned and fruit filling is bubbling. Serve warm or at room temperature.