Jalapeño pepper is the perfect foil to the tartness of the cranberries and sweetness of the apples in this fresh cobbler recipe. Vanilla yogurt adds creaminess.

• 1 lemon
• 3 pounds cooking apples, cored and thinly sliced
• 1¼ cups packed dark brown sugar
• 3 Tablespoons cornstarch
• ½ cup chopped dried apricots
• ¼ cup dried cranberries
• 1 small Jalapeño , seeded and finely chopped
• 1 teaspoon pumpkin pie spice
• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 Tablespoon baking powder
• ½ cup butter
• 1¼ cups buttermilk
• Vanilla yogurt

1. Preheat oven to 400°F. Shred 1 teaspoon peel from lemon; set aside. In bowl squeeze 2 tablespoons juice from lemon. Add apples; toss to coat.
2. In 4- to 6-quart Dutch oven stir together brown sugar and cornstarch. Stir in ⅔ cup water, apricots, cranberries, Jalapeño, and pie spice. Cook and stir over medium heat until boiling. Cook and stir 1 minute more. Remove from heat; stir in apple mixture. Spoon evenly into a 3-quart rectangular baking dish.
3. In large bowl combine flour, granulated sugar, baking powder, 1 teaspoon salt, and lemon peel. Cut in butter until pieces are pea size. Stir in buttermilk just until combined. Drop mixture into 12 mounds on top of fruit.
4. Bake 25 to 30 minutes or until top is golden and filling bubbly. Cool on rack 30 minutes. Serve warm with yogurt.

Makes 12 servings.