Cobblers

For cherry filling, in a medium saucepan, combine cherries, 3/4 cup sugar. tapioca and 1/3 cup water. Let stand 5 minutes, stirring occasionally. Cook and stir until thickened and bubbly. Add 1 Tbsp butter. Set aside; keep warm. Heat oven to 400:. For the biscuit topper, thoroughly stir together the 1 cup flour, 2 Tbsp sugar, baking powder and 1/4 tsp. salt. Cut in the 1/4 cup butter until the mixture resembles coarse crumbs. Combine the egg and milk; add all at once to dry ingredients, stirring to moisten. Turn hot fruit filling into an 8x1 1/2" or 1 1/2 quart casserole. Immediately spoon on biscuit topper in 8 mounds. Bake in the 400: oven about 20 minutes. Serve warm with cream or ice cream. 6 servings. Peach Cobbler Prepare cherry cobbler as above except omit the cherry filling. In a medium saucepan combine 1/2 cup packed brown sugar, 4 tsp. cornstarch and 1/4 tsp. ground nutmeg (I think I would use cinnamon). Add 1/2 cup water, cook and stir until bubbly. Add 4 cups sliced, fresh peaches, 1 Tbsp fresh lemon juice and 1 Tbsp butter. Heat through. Continue as directed. Apple Cobbler Prepare as above, except omit cherry filling. In a large saucepan combine 1 cup granulated sugar, 2 Tbsp all-purpose flour, 1/2 tsp. ground cinnamon and 1/4 tsp. nutmeg. Gently stir in 6 cups sliced, peeled apples. Cook and stir over medium heat until boiling. Cover and cook about 5 minutes more or until apples are almost tender, stirring occasionally. Stir in 1 Tbsp lemon juice. Continue as directed.