1 (21 oz.) can cherry pie filling
1 c. Bisquick baking mix
3 tbsp. water (boiling)
1/2 tsp. cinnamon
1 tbsp. grated lemon peel
1/4 c. butter, softened
1/2 tsp. sugar

Heat oven to 400 degrees. Mix pie filling and lemon peel in square pan, 8 x 8 x 2 inches. Combine baking mix and butter in small bowl. Add water. Stir vigorously until dough forms a ball and cleans the bowl. (Dough will be puffy and soft.) Drop dough by spoonfuls onto fruit mixture. Mix sugar and cinnamon; sprinkle over dough. Bake for 25 to 30 minutes, until topping is golden brown. Serve warm with vanilla ice cream and-or Cool Whip. Serves 9.