Nutrition per serving may change if servings are adjusted.
3 tablespoons sugar (see Tips)
2 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
6 cups 1-inch pieces unpeeled, cored red cooking apple (such as Jonathan or Rome)
¼ cup dried cranberries or dried tart cherries (optional)
⅓ cup whole wheat pastry flour or whole wheat flour
⅓ cup all-purpose flour
1½ teaspoons sugar (see Tips)
¾ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter
¼ cup shredded reduced-fat sharp cheddar cheese (1 ounce)
3 tablespoons finely chopped toasted walnuts (see Tips)
¼ cup fat-free milk
1 tablespoon fat-free milk
Preheat oven to 400°F. In a large bowl, combine the 3 tablespoons sugar, the 2 tablespoons all-purpose flour, and the nutmeg. Add apple pieces and, if desired, dried cranberries. Transfer mixture to a 2-quart rectangular baking dish. Cover and bake for 10 minutes.
In a medium bowl, combine whole wheat pastry flour, the ⅓ cup all-purpose flour, the 1½ teaspoons sugar, the baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese and walnuts. Add the ¼ cup milk all at once to flour mixture. Using a fork, stir just until moistened.
On a lightly floured surface, quickly knead dough for four to six strokes or until nearly smooth. Divide dough into six equal portions. Using your hands, roll each portion of dough into a 12-inch-long rope. Cut two of the ropes in half to make four 6-inch-long ropes. Uncover apples in dish; stir gently. Arrange the four long dough ropes atop apple mixture in straight rows about 1½ inches apart, parallel to the long sides of the dish. Place the four short dough ropes across the dough ropes on the apple mixture to form a grid. If desired, weave to form a lattice. Brush dough with the 1 tablespoon milk.
Bake, uncovered, for 25 to 30 minutes more or until dough ropes are browned and apples are tender. Cool for 20 minutes on a wire rack. Serve warm.
Tips: We do not recommend using sugar substitute for this recipe.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.