The whole wheat biscuit-like topper helps soak up all the spicy, sweet juices from the baked apples and cranberries in this favorite fall recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees 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.

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  • In a medium bowl, combine whole wheat pastry flour, the 1/3 cup all-purpose flour, the 1 1/2 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 1/4 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 1 1/2 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

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.

Nutrition Facts

161 calories; protein 3.1g 6% DV; carbohydrates 26g 8% DV; dietary fiber 2.7g 11% DV; sugars 14.7g; fat 5.7g 9% DV; saturated fat 2.5g 13% DV; cholesterol 10.4mg 4% DV; vitamin a iu 191.3IU 4% DV; vitamin c 3.8mg 6% DV; folate 26.5mcg 7% DV; calcium 58.9mg 6% DV; iron 0.6mg 4% DV; magnesium 12.2mg 4% DV; potassium 143.9mg 4% DV; sodium 114.7mg 5% DV.