- 1/2 cup sugar (raw cane or organic would be ideal)
- 3/4 cup fresh orange juice (about 3 oranges, squeezed)
- 1/4 cup water
- 3/4 teaspoon pumpkin pie spice
- 12 oz. fresh or frozen cranberries
- 6 cups cubed peeled baking apples (Rome, Granny Smith or other)
- 1/4 cup dark rum
- 1 cup flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup chilled butter, cut in small pieces
- 2/3 cup buttermilk
- 1 teaspoon grated orange rind
- 2 teaspoon sugar
Preheat oven to 400 degrees.
Grease or spray with non-stick spray a 3-quart oven-proof casserole.
For fruit, combine the sugar, orange juice, pumpkin pie spice, water, and cranberries in a saucepan. Bring to boil and stir occasionally. Turn heat to medium and simmer 10 minutes until cranberries pop and mixture starts to thicken. Remove from heat, cool slightly and stir in apple and rum. Put in prepared casserole.
For topping, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in the butter with a pastry blender or two knives. Combine buttermilk and orange rind, and add to flour mixture until just moist.
Spoon over top of fruit mixture in 8 equal portions. Sprinkle sugar on top.
Bake at 400 degrees for 35 minutes or until fruit is bubbling and topping is browned.
- For those who don’t cook with alcohol for whatever reason, the rum can be omitted from this recipe.
- Several commenters on the recipe site said that they substituted half whole wheat flour for the white flour with success.
- Make sure you get a good baking apple. Don’t subsitute a sweeter apple or you will end up with a soupy cobbler.
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