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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
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 |
Directions:
1. Preheat oven to 400°.
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 400° for 35 minutes or until filling is bubbly and topping is golden brown.
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