Preheat oven to 350°F. Arrange sliced peaches and cherries in a 10-inch quiche dish. In a small bowl, combine the water and the 4 teaspoons flour; pour over fruit.
For cobbler dough, in a medium bowl, combine the ¾ cup flour, 2 tablespoons sugar, and the baking powder. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Make a well in the center of the flour mixture; add egg and milk all at once. Stir just until moistened.
Drop dough by spoonfuls into 8 to 10 mounds on top of the fruit. In a small bowl, stir together 1 teaspoon sugar and the cinnamon; sprinkle over the dough.
Bake for 30 to 40 minutes or until a toothpick inserted into the topping comes out clean and fruit mixture is bubbly on edges. Cool slightly on a wire rack. Serve warm. If desired, serve with dessert topping.
Tips: For a sugar substitute, choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amounts equivalent to 2 tablespoons and 1 teaspoon sugar. Nutrition facts per serving with substitute: 142 cal., 25 carbo. Carb choices: 1.5.
In place of fresh peaches or cherries, you can use a 16-ounce package frozen unsweetened peach slices or a 16-ounce package frozen, dark sweet cherries. If using frozen fruit, thaw it completely but do not drain the fruit before adding to the quiche dish.