Apple-Cranberry Cobbler

Ingredients

• 2.5 pounds apples cubed peeled
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 12 ounce cranberries fresh
• 0.3 cup rum dark
• 1 cup flour all-purpose
• 0.7 cup buttermilk low-fat
• 0.3 cup stick margarine chilled cut into small pieces
• 0.8 cup orange juice fresh ( 3 oranges)
• 1 teaspoon orange zest grated
• 0.8 teaspoon pumpkin pie spice 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 2 teaspoons sugar 
• 0.3 cup water 

Equipment

• sauce pan
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 40
2. 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.
3. To prepare topping, lightly spoon flour into a dry measuring cup, and level with a knife.
4. Combine flour, 1/4 cup sugar, baking powder, baking soda, and salt.
5. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
6. Combine buttermilk and rind, and add to flour mixture. Stir just until moist.
7. Spoon topping into 8 equal portions over fruit mixture; sprinkle with 2 teaspoons sugar.
8. Bake at 400 for 35 minutes or until filling is bubbly and topping is golden brown.