Cranapple Cobbler 
 
This is an unusual but delightfully good dessert.  It's bright red and
pretty.  The sweet apples temper the tartness of the cranberries. 
We made this with a can of apple pie filling so it was quick and
easy.    
 
Ingredients
 
For the filling
3/4 cup granulated sugar
3/4 teaspoon pumpkin pie spice
1 large orange
1/4 cup water
1 1/2 cups fresh, whole cranberries
1 21-ounce apple pie filling
 
For the topping
 
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold butter
2/3 cup buttermilk
 
Directions
Preheat the oven to 400 degrees. 
Grate the zest from the orange and set aside.  Juice the orange. 
For the filling, mix together the 3/4 cup sugar, spice, 1/2 cup of the
orange juice, water, and cranberries in a heavy saucepan.  Cook over
medium heat, stirring gently, until the mixture comes to a boil.  Mash
the fruit with a spatula.  Cover with a lid, reduce the heat to low,
and simmer for five minutes or until the filling has thickened
somewhat.  Set aside to cool. 
For the topping, whisk together the flour, sugar, baking powder, baking
soda, and salt in a medium bowl. Cut the cold butter in with a pastry
knife until the mixture looks like coarse meal.  Stir in the zest. 
Make a well in the center of the ingredients and add the buttermilk all
at once.  Stir until just moistened.  
Stir the apple pie filling into the cranberry mixture.  Spoon the
filling into a nine- or ten-inch diameter pan or a nine-inch square
pan.  Place scoops of batter on the filling in even rows.  
Bake for 35 minutes or until the filling is bubbly and the topping is
well browned.  Cool on a wire rack.  Serve plain or with ice
cream.  
Why it works: There is no natural thickener in the filling.  The
natural pectin from the mashed cranberries will thicken it.

A New Year is unfolding--like a blossom with petals curled tightly
concealing the beauty within.~Angelique~   


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