Apple-Cranberry Cobbler

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 22%
  • Fat: 6.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2g
  • Protein: 2.9g
  • Carbohydrate: 53.2g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 239mg
  • Calcium: 74mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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