Apple-Cranberry Cobbler

Recipe from

Cooking Light

Nutritional Information

Calories 274
Caloriesfromfat 22 %
Fat 6.6 g
Satfat 1.4 g
Monofat 2.7 g
Polyfat 2 g
Protein 2.9 g
Carbohydrate 53.2 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 239 mg
Calcium 74 mg


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
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


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.

December 1998
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