YIELD Makes 8 servings
INGREDIENTS
6 medium Granny Smith apples, peeled, cored and thinly sliced 3/4 cup dried cranberries or dried cherries 1/3 cup orange juice 2/3 cup packed light brown sugar 1‑1/2 cups plus 2 tablespoons all-purpose flour, divided 1‑1/4 teaspoons ground cinnamon 1/4 teaspoon ground cloves 3/4 cup plus 1 teaspoon granulated sugar, divided 1‑1/2 teaspoons baking powder 1 egg 1/3 cup milk 1/4 cup butter, melted 1 cup apple butter 2 tablespoons amaretto liqueur (optional) Mint leaves (optional)PREPARATION:
- Preheat oven to 375°F. Place apples and cranberries in 11X7-inch baking dish. Drizzle orange juice over fruit.
- Combine brown sugar, 2 tablespoons flour, cinnamon and cloves in small bowl. Pour over apple mixture; toss to coat.
- Combine remaining 1-1/2 cups flour, 3/4 cup granulated sugar and baking powder in medium bowl. Add egg, milk and butter; stir to blend. Drop tablespoonfuls over top of apple mixture.
- Sprinkle remaining 1 teaspoon granulated sugar over topping. Bake 35 minutes or until topping is lightly browned and apples are tender. Cool slightly in pan on wire rack.
- Combine apple butter and liqueur, if desired, in small microwavable bowl. Microwave on HIGH 1 minute or until warm. Spoon 1 to 2 tablespoonfuls sauce over each serving. Garnish with mint leaves, if desired.