Instructions: 1. Preheat oven to 375 degrees. Peel and slice apples, set aside.

2. In large pot or Dutch oven over medium-high heat, combine remaining fruit-filling ingredients. Bring to a boil; reduce heat and simmer for 3 minutes, or until cranberries pop. Stir in apples. Return to a boil, stirring occasionally; cook for 1 minute. Pour into shallow 2 1/2-quart baking dish.

3. For cake topping: In small bowl, mix flour, baking powder and salt until combined; set aside. In large bowl with electric mixer on medium speed, cream butter and granulated sugar. Beat in egg and vanilla until combined.

On low speed, beat flour mixture into butter mixture in thirds, alternating with milk and beginning and ending with flour mixture. Drop batter by 10 heaping tablespoons around edge of dish, leaving fruit filling in center exposed.

4. Bake for 40 minutes, or until fruit is tender and cake is browned and toothpick inserted comes out clean. Dust top lightly with confectioners sugar.

Serve with ice cream, if desired.

NOTES : Cobblecake can be made 1 day ahead. Cool completely, then cover and store at room temperature. Reheat, uncovered, in 325F degree oven for about 20 minutes.

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