Three Fruit Cobbler

1 can cherry pie filling

1 can peach slices in light syrup, undrained

2 c. thinly sliced cooking apples

1/2 tsp. ground cinnamon

4 tbs. butter, divided

1 c. all-purpose flour

1/4 c. + 2 tbs. granulated sugar

2 tbs. cornmeal

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. buttermilk

1 tsp. finely shredded lemon peel

1 tbs. lemon juice

Butter a 2-quart casserole dish and set aside. In a medium saucepan, combine pie filling, peaches, and apples. Bring to just boiling. Stir in cinnamon and pour into prepared dish. Dot with 2 tbs. butter cut into pieces. Cover and keep warm.

In a bowl, combine flour, 1/4 c. sugar, cornmeal, baking powder, and salt. Cut in remaining butter with a pastry blender until pieces are the size of small peas. Stir in buttermilk, lemon peel, and lemon juice. Drop by rounded tablespoonfuls onto hot fruit mixture. Sprinkle with remaining sugar.

Bake, uncovered, at 400 degrees for 20 to 25 minutes or until golden brown. Serve warm with whipped cream or ice cream, if desired.