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Cranberry-Apple Upside Down Cobbler

Cranberries turn this sweet-tart apple filling a beautiful rosy color. Flip each piece upside-down as you serve it, so the juices soak into the cake-like topping. Serve the cobbler warm with a scoop of cinnamon or vanilla ice cream.

Yield: 8 Servings Ready in 1 hours, 30 minutes

Cuisine: DessertMain Ingredient: Apples

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Verified by stevemur

Original recipe makes 8 Servings

FILLING

5 cupsapples; chopped, peeled; about 5 lg

1 1/2 cupscranberries; fresh or frozen

1/3 cuplight brown sugar; packed

1/4 cuporange juice

2 Tbspunsalted butter; melted

1 tsporange peel; grated

TOPPING

1 cupall-purpose flour

1/4 cupsugar

2 tspsugar

1 tspbaking powder

1/2 tspground cinnamon

1/2 tspbaking soda

1/4 tspsalt

1 tsporange peel; grated

6 Tbspunsalted butter; chilled, cut up

1/3 cupbuttermilk

1 egg

1 tspvanilla extract

Cranberry-Apple Upside Down Cobbler Preparation

Heat oven to 400°F. Combine all filling ingredients in 2-quart ceramic or glass baking dish. Cover with foil; bake 30 minutes. Cool, uncovered, 5 minutes.

Whisk flour, 1/4 cup of the sugar, baking powder, cinnamon, baking soda, salt and 1 teaspoon orange peel in large bowl. With pastry blender or 2 knives, cut in 6 tablespoons butter until coarse crumbs form with some pea-size pieces.

Combine buttermilk, egg and vanilla in small bowl. Stir into flour mixture just until soft dough forms. Spread batter over filling, spreading to cover; sprinkle with remaining 2 teaspoons sugar.

Bake 20 minutes or until edges are browned and filling is gently bubbling. Cool in pan on wire rack 15 minutes.

To serve, cut into 8 pieces. Serve warm or at room temperature, fruit-side up.

8 servings

PER SERVING: 290 calories, 12.5 g total fat (7.5 g saturated fat), 3 g protein, 42.5 g carbohydrate, 55 mg cholesterol, 235 mg sodium, 2.5 g fiber