Cranberry-Apple Upside-Down Cobbler

Cranberries turn this sweet-tart apple filling a beautiful rosy color. Flip each piece upside-down as you serve it, so the juices soak into the cake-like topping. Serve the cobbler warm with a scoop of cinnamon or vanilla ice cream.

FILLING 5 cups chopped peeled apples (1 inch)(about 5 large), such as Braeburn, Rome, Golden Delicious, Cortland or Honeycrisp 1 1/2 cups fresh or thawed frozen cranberries 1/3 cup packed light brown sugar 1/4 cup orange juice 2 tablespoons unsalted butter, melted 1 teaspoon grated orange peel TOPPING 1 cup all-purpose flour 1/4 cup plus 2 teaspoons sugar, divided 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon grated orange peel 6 tablespoons unsalted butter, chilled, cut up 1/3 cup buttermilk 1 egg 1 teaspoon vanilla extract 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.

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.

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.

Bake 20 minutes or until edges are browned and filling is gently bubbling. Cool in pan on wire rack 15 minutes.

To serve, cut into 8 pieces. Serve warm or at room temperature, fruit-side up.

servings 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