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1.
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Preheat oven to 375 degrees.
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Peel and slice apples, set aside.
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2.
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In large pot or possibly Dutch oven over medium-high heat, combine remaining fruit-filling ingredients.
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Bring to a boil; reduce heat and simmer for 3 min, or possibly till cranberries pop.
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Stir in apples.
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Return to a boil, stirring occasionally; cook for 1 minute.
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Pour into shallow 2 1/2-qt baking dish.
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3.
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For cake topping: In small bowl, mix flour, baking pwdr and salt till combined; set aside.
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In large bowl with electric mixer on medium speed, cream butter and granulated sugar.
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Beat in egg and vanilla till combined.
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On low speed, beat flour mix into butter mix in thirds, alternating with lowfat milk and beginning and ending with flour mix.
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Drop batter by 10 heaping Tbsp.
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around edge of dish, leaving fruit filling in center exposed.
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4.
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Bake for 40 min, or possibly till fruit is tender and cake is browned and toothpick inserted comes out clean.
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Dust top lightly with confectioner's sugar.
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Serve with ice cream, if you like.
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NOTES : Cobblecake can be made 1 day ahead.
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Cold completely, then cover and store at room temperature.
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Reheat, uncovered, in 325F degree oven for about 20 min.
