Cranberry-Apple Cobbler with Cinnamon Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cups fresh or frozen cranberries |
1 1/4 cups sugar, divided |
1/3 cup maple syrup |
5 rome apples, peeled and sliced |
3 tablespoons all-purpose flour |
3 teaspoons ground cinnamon, divided |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter or margarine |
3/4 cup buttermilk |
1/2 cup sliced blanched almonds |
1 tablespoon sugar |
Directions:
1. Cook cranberries, 1 cup sugar, and maple syrup in a nonaluminum saucepan over medium heat, stirring occasionally, 8 minutes or until cranberries pop. Toss together apple and 3 tablespoons flour; add to cranberry mixture. Stir in 1 teaspoon cinnamon; cool and set aside.
2. Combine 2 cups flour, remaining 1/4 cup sugar, baking powder, soda, and salt. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times.
4. Pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter.
5. Pour cranberry mixture into a 13- x 9-inch baking dish. Top with cinnamon biscuits. Stir together remaining 1 teaspoon cinnamon, sliced almonds, and 1 tablespoon sugar; sprinkle over cobbler.
6. Bake at 400° for 30 minutes.
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