Great for entertaining. Can make ahead and smells great warming in the oven during dinner
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 bag fresh or frozen cranberries; (12-ounce)
6 cups cubed peeled Rome apple (about 2 1/2 pounds)
1/4 cup dark rum
Cooking spray
Topping:
1 1/2 cups all-purpose flour
3/8 cup sugar
1 1/2 teaspoons baking powder
3/8 teaspoon baking soda
3/8 teaspoon salt
3/8 cup chilled stick margarine or butter pieces; cut into small
1 1/4 cups low-fat buttermilk
1 1/2 teaspoons grated orange rind
3 teaspoons sugar
Preheat oven to 400 F.
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.
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.
Spoon topping into 8 equal portions over fruit mixture; sprinkle with 2 teaspoons sugar. Bake at 400 F for 35 minutes or until filling is bubbly and topping is golden brown.
makes 8 Servings