Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour
¼ cup whole wheat flour
¼ cup granulated sugar
1½ teaspoons baking powder
1 teaspoon finely shredded orange peel
1 teaspoon ground cinnamon
3 tablespoons butter or margarine
¼ cup cold water
4 teaspoons cornstarch
1 16-ounce package frozen unsweetened pitted tart red cherries
3 cups thinly sliced apples (1 pound)
¼ cup refrigerated or frozen egg product (thawed) or 1 egg, lightly beaten
⅓ cup fat-free milk
For biscuit topping, in a medium bowl stir together all-purpose flour, whole wheat flour, 2 tablespoons of the granulated sugar, the baking powder, orange peel, and ½ teaspoon of the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining ½ teaspoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.
In a small bowl stir together egg substitute and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling. Bake in a 400°F oven for 18 to 20 minutes or until a wooden toothpick inserted near the center of a biscuit comes out clean. Serve warm.