Apple-Cranberry 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 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

1. Preheat oven to 400u0b0.
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 400u0b0 for 35 minutes or until filling is bubbly and topping is golden brown.

sugar, orange juice, water, pumpkinpie spice, cranberries, apple, dark rum, cooking spray, topping, flour, sugar, baking powder, baking soda, salt, margarine, lowfat buttermilk, orange rind, sugar

Taken from www.myrecipes.com/recipe/apple-cranberry-cobbler-0 (may not work)