Cranberry-Apple Cobbler with Cinnamon Biscuits

Fresh cranberries and sweet organic apples have flavors that work together perfectly. This recipe is a warm, sweet way to snuggle in on a fall evening.

Cranberry-Apple Cobbler with Cinnamon Biscuits

4 cups fresh cranberries
1 1/4 cups sugar, divided
1/3 cup maple syrup
5 red apples, peeled and sliced
3 tables all-purpose flour
3 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup buttermilk
1/2 cup sliced blanched almonds
1 tablespoon sugar

Cook cranberries, 1 cup sugar and maple syrup in a non-aluminum saucepan over medium heat, stirring occasionally, 8 minutes or until cranberries pop. Toss together apple and 3 tablespoons flour; add to cranberry mixture. Stir in 1 teaspoon cinnamon; cool and set aside. Combine 2 cups flour, remaining 1/4 cup sugar, baking powder, baking soda and salt. Cut butter into flour mixture with a pastry cutter or two knives until crumbly; add buttermilk, stirring until just moistened. Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times. Pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter. Pour cranberry mixture into a 13- x 9-inch baking dish. Top with cinnamon biscuits. Stir together remaining 1 teaspoon cinnamon, sliced almonds and 1 tablespoon sugar; sprinkle over cobbler. Bake at 400 degrees F for 30 minutes.

Get your fresh cranberries and organic apples from

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