Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light December 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

274 calories; calories from fat 22%; fat 6.6g; saturated fat 1.4g; mono fat 2.7g; poly fat 2g; protein 2.9g; carbohydrates 53.2g; fiber 3.2g; cholesterol 0mg; iron 1mg; sodium 239mg; calcium 74mg.
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