Apple Cherry Cobbler

Position a rack in the center of the oven and preheat the oven to 425 degrees F.

In a medium bowl, whisk the fruit juice concentrate, flour, lemon juice, cinnamon and ginger until the flour is dissolved.

Place the apples in a 8- x 11-inch baking dish. Pour the fruit juice concentrate mixture over and toss. Bake until the apples are crisp-tender, about 20 minute.

Remove from the oven and stir in the cherries. Reduce the oven temperature to 350 degrees F.

In a grease-free medium bowl and using a handheld electric mixer set at high speed, beat the egg whites until soft peaks form. Add the fruit juice concentrate and beat until stiff peaks form.

In another medium bowl, combine the flour, dry milk, and oats. Add the egg whites. Using a rubber spatula, fold together very gently to form a batter. It will deflate, but do not over mix. Using a large spoon, drop portions of the batter evenly over the fruit mixture.

Return the cobbler to the oven and bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Serve the cobbler warm.