Cranberry-Apple Cobbler with Cinnamon Biscuits

Southern Living
Cranberry-Apple Cobbler with Cinnamon BiscuitsRecipe
Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins
Makes 6 to 8 servings


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4 cups fresh or frozen cranberries
1 1/4 cups sugar, divided
1/3 cup maple syrup
5 Rome apples, peeled and sliced
3 tablespoons all-purpose flour
3 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup buttermilk
1/2 cup sliced blanched almonds
1 tablespoon sugar


Cook cranberries, 1 cup sugar, and maple syrup in a nonaluminum saucepan over medium heat, stirring occasionally, 8 minutes or until cranberries pop. Toss together apple and 3 tablespoons flour; add to cranberry mixture. Stir in 1 teaspoon cinnamon; cool and set aside.

Combine 2 cups flour, remaining 1/4 cup sugar, baking powder, soda, and salt. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times.

Pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter.

Pour cranberry mixture into a 13- x 9-inch baking dish. Top with cinnamon biscuits. Stir together remaining 1 teaspoon cinnamon, sliced almonds, and 1 tablespoon sugar; sprinkle over cobbler.

Bake at 400° for 30 minutes.

Created date

December 1999