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Steps
1
Heat oven to 375°F.
2
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.
3
Meanwhile, separate dough into 10 biscuits. Cut each biscuit into quarters. In large bowl, toss biscuits with melted butter.
4
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.
5
Arrange biscuit pieces over hot apple mixture. Sprinkle any remaining oat mixture over biscuits.
6
Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly.
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Granny Smith apples are perfect for this cobbler, but Braeburn and Fuji are excellent varieties as well.
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