Beat 3/4 cup water and flour in large saucepan with whisk until blended. Bring to boil on medium heat, whisking constantly. (Mixture will be thick.) Remove from heat. Add dry gelatin mix and 2 Tbsp. sugar; stir 2 min. until gelatin is completely dissolved. Stir in apples and cranberries.
Spoon into 8- or 9-inch square baking dish. Mix baking mix, 2 Tbsp. of the remaining sugar, sour cream and remaining water just until dry ingredients are moistened. Spoon 6 mounds of dough over fruit mixture; sprinkle with combined cinnamon and remaining sugar.
Bake 35 min. or until golden brown. Cool slightly. Serve topped with COOL WHIP.
Prepare substituting JELL-O Cherry or Raspberry Flavor Gelatin.
Look for firm, well-colored apples. Skins should be smooth and free of bruises or gouges. Tan-colored spots, called scald, do not affect the flavor of the apple. Expect 2 to 4 apples per pound, depending upon the variety. One pound of fresh apples yields 2 to 2-1/2 cups chopped or sliced apples.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.