Cranberry Cobbler With Biscuit Topping

Preheat the oven to 425°F and grease an 8"x8" or 9"x9" casserole. My preference is a 9"x9" if you have it.
In a mixing bowl, combine the cranberries, apple, sugar, cinnamon, ginger, nutmeg, and salt. (In other words, everything but the water.) Mix together.
Pour the cranberry mixture into the greased casserole. Stir in the 1/3 cup water.
Place in the oven and bake, uncovered, for about 45 minutes, until reduced into a chunky, jammy consistency. It's ok if it looks a little liquid-y.

In a large mixing bowl -- you can just wipe out the cranberry bowl -- combine the flour, cornmeal, baking powder, salt, and sugar.
Add the butter and work it in with your hands until the mixture resembles crumbly sand. Do not overmix. There should still be small, visible bits of butter.
Add the buttermilk. Use your fingers to mix just until fully combined. The mixture should look shaggy and clumpy. Chill, covered, until ready to use.
Remove the cranberries from the oven after 45 minutes. Use your fingers to carefully (don't burn yourself!) drop large pieces of biscuit dough over the entire surface of the cranberries.
Brush the biscuit topping with a little buttermilk.
Bake for 25 to 30 minutes, until the biscuits are golden brown. Cool for 15 to 20 minutes before serving, preferably with fresh whipped cream.