This cobbler bakes up without the filling bubbling up. If you want to see the fruit better, serve it in ramekins with the crust cut up on top. You may also make the top out of drop biscuits instead of one piece of dough. Biscuit Dough: In a food processor, chop the almonds, pulsing the motor a few times. Remove 1/4 cup almonds from the top; set aside. Grind the remaining almonds fine. Add the flour, Clabber Girl Baking Powder, butter, sugar and salt; blend until the butter is incorporated. Transfer the mixture to a bowl; add milk and the extract. Stir together with a fork just until blended. Roll out the biscuit dough between sheets of wax paper, into a 10-inch square. Refrigerate until ready to use. Cobbler Mix: Preheat oven to 375 degrees F. Peel, core, and slice the apples into a large bowl. Add the cranberries, lemon juice, 1/3 cup sugar, Clabber Girl Corn Starch, cinnamon and nutmeg; combine well. Pour fruit into a 9×9-inch square baking pan. Remove 1 sheet of wax paper from the dough and invert over the pan. Peel off the other piece of paper and trim the dough against the rim of the pan. Sprinkle the top with the reserved almonds and remaining 2 tablespoons sugar. Bake the cobbler at 375 degrees F. for 30 to 35 minutes or until the biscuit is golden. Yields: 6 to 8 *Serving Suggestion: Add a scoop of vanilla ice cream to each serving of warm cobbler.