Apple Cranberry Orange Cobbler

• 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 cranberries
• 6 cups apples, peeled and cubed (about 2 1/2 pounds)
• 1 tablespoon rum extract
• 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 cold butter, cut into small pieces
• 2/3 cup low-fat buttermilk
• 1 teaspoon orange rind, grated
• 2 teaspoons sugar

1. Preheat oven to 400u0b0F Coat a 3 quart casserole dish with non-stick cooking spray.
2. To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries 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 apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish.
3. To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened.
4. Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
5. Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.

sugar, fresh orange juice, water, pumpkin pie spice, fresh cranberries, apples, rum, topping, flour, sugar, baking powder, baking soda, salt, cold butter, lowfat buttermilk, orange rind, sugar

Taken from www.food.com/recipe/apple-cranberry-orange-cobbler-482683 (may not work)