Recipe Image

Cherry-Apple Cobbler

  • 20 m
  • 40 m
Diabetic Living Magazine
“Whole-wheat flour and fat-free milk lighten up this fruit dessert recipe.”


    • ¾ cup all-purpose flour
    • ¼ cup whole wheat flour
    • ¼ cup granulated sugar
    • 1½ teaspoons baking powder
    • 1 teaspoon finely shredded orange peel
    • 1 teaspoon ground cinnamon
    • 3 tablespoons butter or margarine
    • ¼ cup cold water
    • 4 teaspoons cornstarch
    • 1 16-ounce package frozen unsweetened pitted tart red cherries
    • 3 cups thinly sliced apples (1 pound)
    • ¼ cup refrigerated or frozen egg product (thawed) or 1 egg, lightly beaten
    • ⅓ cup fat-free milk


  • 1 For biscuit topping, in a medium bowl stir together all-purpose flour, whole wheat flour, 2 tablespoons of the granulated sugar, the baking powder, orange peel, and ½ teaspoon of the cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
  • 2 For filling, in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining ½ teaspoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices; heat through. Reduce heat; keep filling hot.
  • 3 In a small bowl stir together egg substitute and milk. Add to biscuit topping mixture, stirring just until moistened. Transfer hot filling to a 2-quart square baking dish. Immediately spoon topping into 9 small mounds on filling. Bake in a 400°F oven for 18 to 20 minutes or until a wooden toothpick inserted near the center of a biscuit comes out clean. Serve warm.
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