Cranberry-Apple Cobbler with Cinnamon Biscuits

Directions

Cook cranberries, 1 cup sugar, and maple syrup in a nonaluminum 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 ¼ cup sugar, baking powder, soda, and salt. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times.

Pat dough to ¾ inch thickness; cut with a 2½-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° for 30 minutes.