8 lg. Baking Apples, peeled, cored and sliced into 1/4″ thick wedges
2 c. Granulated Sugar
1/4 c. Flour
1/4 c. Butter
12 oz. Frozen Cherries, thawed and drained
1 tsp. Lemon Zest
1/3 c. Lemon Juice, fresh squeezed

In a large bowl combine sugar and flour.
Toss apple slices in mixture.
In a large skillet melt butter over medium heat.
Toss in apples to coat.
Cook apples 20-25 minutes, stirring occasionally.
Cook until apples are tender.
Remove from heat.
Add cherries, lemon zest, lemon juice and cinnamon.
Spoon mixture into a buttered 3 qt. casserole dish.
Bake apple-cherry mixture at 425°F for 12 minutes.
Increase oven temperature to 450°F.
Make topping and proceed as directed.

Topping:
1 1/2 c. Flour
1/2 tsp. Salt
2 Tbsp. Granulated Sugar
2 1/4 tsp. Baking Powder
6 Tbsp. Butter
3/4 c. Heavy Cream

In a large mixing bowl combine flour, salt, sugar and baking powder.
Cut in butter with a pastry blender until crumbly.
Slowly stir in cream.
Roll dough out on a lightly floured surface to 1/2 inch thickness.
Cut dough into shapes using a cookie or biscuit cutter and place on top of hot fruit mixture.
Bake 8-10 minutes at 450°F. until golden brown and bubbly.
Serve with whipped cream or vanilla ice cream.