Apple Cranberry Orange Cobbler - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F Coat a 3 quart casserole dish with non-stick cooking spray.
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.
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.
Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar.
Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.