Cheddar-Walnut Apple Cobbler

Cheddar-Walnut Apple Cobbler

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 161 calories; 6 g fat(3 g sat); 3 g fiber; 26 g carbohydrates; 3 g protein; 26 mcg folate; 10 mg cholesterol; 15 g sugars; 191 IU vitamin A; 4 mg vitamin C; 59 mg calcium; 1 mg iron; 115 mg sodium; 144 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 fruit, ½ other carb

Reviews 0