6 cups cubed peeled Rome apple (about 2 1/2 pounds)
1/4 cup dark rum
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
How to Make It
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.
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.
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