HOWARD L. PUCKETT
Yield
8 servings

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

HollyChristine's Review

orchid
February 16, 2010
This is my FAVORITE holiday dessert. I've made it every year for 3 years. When it's cooking it just smells like Christmas. We eat it now every Christmas eve. So good!

orchid's Review

HollyChristine
December 03, 2008
delicious! i'm surprised people found the filling soupy--mine isn't at all. i subbed whole wheat flour for half the flour, was 4 oz short of cranberries so i added 4oz of dark sweet pitted cherries (well-rinsed so there was no juice) after i mixed in the apples, used chopped clementine rind instead of grated orange rind, & used several kinds of apples. also i used a food processor to cut in the butter to the flour mixture. i'm currently trying to go through all of CL's crumble/crisp/cobbler recipes, but i'd definitely return to this after i'm through.