Cranberry-Apple Upside Down Cobbler

Ingredients

• 5 cups apples chopped, peeled; about 5 lg
• 1 1/2 cups cranberries fresh or frozen
• 1/3 cup light brown sugar packed
• 1/4 cup orange juice
• 2 Tbsp unsalted butter melted
• 1 tsp orange peel grated
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 tsp sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp orange peel grated
• 6 Tbsp unsalted butter chilled, cut up
• 1/3 cup buttermilk
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Heat oven to 400°F. Combine all filling ingredients in 2-quart ceramic or glass baking dish. Cover with foil; bake 30 minutes. Cool, uncovered, 5 minutes.
2. Whisk flour, 1/4 cup of the sugar, baking powder, cinnamon, baking soda, salt and 1 teaspoon orange peel in large bowl. With pastry blender or 2 knives, cut in 6 tablespoons butter until coarse crumbs form with some pea-size pieces.
3. Combine buttermilk, egg and vanilla in small bowl. Stir into flour mixture just until soft dough forms. Spread batter over filling, spreading to cover; sprinkle with remaining 2 teaspoons sugar.
4. Bake 20 minutes or until edges are browned and filling is gently bubbling. Cool in pan on wire rack 15 minutes.
5. To serve, cut into 8 pieces. Serve warm or at room temperature, fruit-side up.
6. 8 servings
7. PER SERVING: 290 calories, 12.5 g total fat (7.5 g saturated fat), 3 g protein, 42.5 g carbohydrate, 55 mg cholesterol, 235 mg sodium, 2.5 g fiber