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Preheat oven to 350°F. Arrange peaches and cherries in a 10-inch quiche dish. In a small bowl, combine the water and 4 teaspoons flour; pour over fruit.
In a medium bowl, combine the remaining 3/4 cup flour, 2 tablespoons sugar and 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 the remaining 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 whipped topping.