Late-Summer Fruit Bake | Cooking Professionally

Ingredients

• ***For the apple-cherry filling:***
• 8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1 (12-ounce) package frozen cherries, thawed and well-drained
• 1 teaspoon lemon zest
• 1/3 cup fresh lemon juice
• 1 teaspoon ground cinnamon
• ***For the pinwheel biscuits:***
• 2 1/4 cups all-purpose flour, plus more, to taste, for dusting a work surface
• 1/4 cup granulated sugar
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup cold butter, cut into pieces, plus 2 tablespoons, melted, divided
• 2/3 cup milk
• 2/3 cup light brown sugar, firmly packed
• 1/4 cup roasted unsalted almonds, finely chopped
• whipped cream, to taste, for topping