Ingredients:
4 1/2 cups peeled cored, coarsely chopped cooking apples
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1/2-3/4 cup sugar
2 tablespoons flour
1 teaspoon grated orange zest
3/4 cup freshly squeezed orange juice
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 pinch salt
1/4 cup cold butter
1/4 cup milk
Directions:
Preheat oven to 375 F.
Grease a 9-inch round cake pan or pie plate.
In a large saucepan, combine the apples, cranberries, sugar, flour, orange zest, and orange juice.
Bring to a boil; lower heat, cover, and simmer for about 3 minutes, stirring occasionally, until apples are nearly tender.
Spoon into prepared baking pan; set aside.
To make the topping: in a mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter using a pastry blender until mixture is crumbly.
Add in milk and stir until a soft dough forms.
Drop dough by spoonfuls over the hot apple mixture.
Bake, uncovered, for 35 minutes or until topping is golden brown.
Serve warm.
Servings: 6
Time preparation: 30 min.
Time total: 65 min.