3 large apples, cored and cut into -inch wedges
2 medium firm-ripe pears, peeled, quartered, and cored
1/3 cup dried cranberries
1 cup firmly packed light brown sugar, divided
2 tablespoons cornstarch
1 teaspoons ground cinnamon, divided
1 cups all-purpose flour
1 cup quick or old fashioned oats, uncooked
2 teaspoons baking powder
cup butter or margarine, chilled, cut into pieces
2/3 cup low fat milk
Heat oven to 400 degrees. In large bowl, combine fruit. In small bowl, combine cup brown sugar, cornstarch , and 1 teaspoon cinnamon. Add to fruit; mix well. Spoon into 2 quart glass baking dish. Bake uncovered 30 minutes.
In large bowl, combine flour, oats, remaining cup brown sugar, baking powder, salt, and remaining teaspoon cinnamon; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; mix with fork until soft dough forms. Turn out onto lightly floured surface; knead gently 6 to 8 times. Pat dough into a rectangle -inch thick. Cut with floured biscuit or cookie cutter, or cut into squares with sharp knife.
Remove baking dish from oven; stir fruit. Carefully arrange biscuits over hot fruit; press lightly into fruit. If desired, lightly sprinkle tops of biscuits with granulated sugar. Bake 15 to 20 minutes or until biscuits are golden brown and fruit mixture is bubbly. Serve warm with vanilla ice cream, if desired. Cover and refrigerate leftovers.
Yield: 8 to 10 servings
Source: Quaker Oats
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