Ingredients
1 can (21 ounces) cherry pie filling1/2 cup water2 tablespoons lemon juice1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1 can (15-1/4 ounces) sliced peaches, drained1 large egg, room temperatureWhole milk1-1/2 cups biscuit/baking mixOptional: Cinnamon and whipped cream
Preparation
In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.
