• 3/4 cup flour
• 1/2 tsp. baking powder
• 2 T. sugar
• 2 T. butter or margarine
• 1 egg
• 1 T. milk
• 2 medium size baking apples - peeled, cored, and sliced thin
• 1 can (16 oz.) tart red cherries, drained
• 1/4 cup sugar
• 2 T. water, divided
• 1 T. cornstarch
• 1 tsp. sugar
• 1/4 tsp. cinnamon

Preparation -
In a mixing bowl, combine the flour, baking powder and 2 tablespoons sugar. Cut in the butter or margerine to make coarse crumbs; set aside. Mix the egg and milk together in a cup or small bowl; set aside. In a medium saucepan, on the stove, mix the apples, cherries, 1/4 cup sugar, and 1 tablespoon water together. Bring to a boil over medium high heat, stirring constantly. Reduce heat, cover and simmer for about 5 minutes or until the apples are barely tender, stirring occasionally. Mix the cornstarch and 1 tablespoon water together. Add to the fruit. Cook and stir over medium heat until thickened. Pour the hot fruit mixture into to a greased 1 quart casserole. Place it on a baking sheet to catch any spills. Stir the egg-milk mixture into the dry ingredients. Spoon the mixture, in about 4 separate mounds, on top of the hot fruit filling in the casserole. Mix 1 teaspoon sugar and 1/4 teaspoon cinnamon together. Sprinkle over the mounds of batter. Bake in a preheated oven at 400º for about 15 minutes or until a toothpick inserted into the baked cobbler topping comes out clean. Serve warm with ice cream or whipped cream. Makes 4 servings.