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“Another great find for fall flavors. I love cranberries and apples in almost anything (I can't imagine it in coffee - hee hee) so had to post this recipe. Great topped with vanilla bean ice cream or frozen yogurt too.”
READY IN:
50mins
SERVES:
8
YIELD:
1 cobbler
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Coat a 3 quart casserole dish with non-stick cooking spray.
  2. To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries in a saucepan. Bring to a boil, stir occasionally. Reduce heat; simmer 10 minutes or until cranberries pop and mixture is slightly thick. Cool slightly; stir in apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish.
  3. To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened.
  4. Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
  5. Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.

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