Apple-Cranberry Cobbler

Yield: 8 servings

Ingredients

• Fruit mixture:
• 1/2  cup  sugar
• 3/4  cup  fresh orange juice (about 3 oranges)
• 1/4  cup  water
• 3/4  teaspoon  pumpkin-pie spice
• 1  (12-ounce) bag fresh or frozen cranberries
• 6  cups  cubed peeled Rome apple (about 2 1/2 pounds)
• 1/4  cup  dark rum
• Cooking spray
• 
  Topping:
• 1  cup  all-purpose flour
• 1/4  cup  sugar
• 1  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  cup  chilled stick margarine or butter, cut into small pieces
• 2/3  cup  low-fat buttermilk
• 1  teaspoon  grated orange rind
• 2  teaspoons  sugar

Preparation

Preheat oven to 400°.

To prepare fruit mixture, combine the first 5 ingredients 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 apple and rum. Spoon into a 3-quart casserole coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup sugar, baking powder, baking soda, and salt. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and rind, and add to flour mixture. Stir just until moist.

Spoon topping into 8 equal portions over fruit mixture; sprinkle with 2 teaspoons sugar. Bake at 400° for 35 minutes or until filling is bubbly and topping is golden brown.

Nutritional Information

Calories:

274 (22% from fat)

Fat:

6.6g (sat 1.4g,mono 2.7g,poly 2g)

Protein:

2.9g

Carbohydrate:

53.2g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

239mg

Calcium:

74mg