6 cups thinly sliced peeled apples
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove
3 cups cranberries
1/3 cup granulated sugar
2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
4 ounces cold reduced fat cream cheese, cut into chunks
2 large eggs
2/3 cup milk
Heat oven to 375 degrees F. Butter bottom and sides of a 13x9-inch baking dish.
In a large bowl, stir together apples, 1/2 cup sugar, and spices until well combined; set aside.
Stir together cranberries and 1/3 cup sugar in a medium saucepan over medium heat; cook 4-5 minutes, stirring frequently, until cranberries start to break down and get juicy.
Pour apple mixture and cranberry mixture into baking dish and stir until combined.
To make the biscuit topping, in a large mixing bowl, stir together flour, 1/4 cup sugar, baking powder and salt until combined. Knead in butter and cream cheese using fingertips or a pastry blender until well incorporated and mixture starts to clump together. In a medium bowl, whisk together eggs and milk until well combined; add wet ingredient to dry ingredients, and stir until just combined.
Drop spoonfuls of biscuit topping evenly over fruit. Bake 45 minutes or until golden brown and bubbly.
Makes 8 servings