Harvest an orchardful of flavour with this old-fashioned cobbler.
- Portion size 6 servings
- 6 cups peeled, cored and sliced apples
- 1 cup coarsely chopped cranberries fresh or frozen
- 1/3 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 3/4 cups buttermilk
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1/4 cup butter cold
In large bowl, gently toss apples and cranberries with brown sugar and cornstarch. Scrape into 8-inch (2 L) square glass baking dish.
Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
Biscuit Flavouring: In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.