Ingredients
6
cups sliced peeled tart apples (4 to 6 medium)
1/2
cup granulated sugar
1/2
cup dried cherries
1/4
cup water
1
tablespoon cornstarch
1
tablespoon fresh lemon juice
1/2
teaspoon ground cinnamon
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1/4
cup butter or margarine, melted
1/2
cup quick-cooking oats
1/2
cup chopped pecans
1/3
cup packed brown sugar
2
tablespoons all-purpose flour
1/4
teaspoon ground cinnamon
Preparation
Heat oven to 375°F.
In 4-quart saucepan, heat apples, granulated sugar, dried cherries, water, cornstarch, lemon juice and cinnamon to boiling over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cover pan and cook 10 to 15 minutes, stirring frequently, until apples are starting to soften. Pour into ungreased 13x9-inch glass baking dish.
Meanwhile, separate dough into 10 biscuits. Cut each biscuit into quarters. In large bowl, toss biscuits with melted butter.
In small bowl, mix oats, pecans, brown sugar, flour and 1/4 teaspoon cinnamon; add to biscuit pieces. Toss gently, breaking apart any biscuit pieces.
Arrange biscuit pieces over hot apple mixture. Sprinkle any remaining oat mixture over biscuits.
Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly.
