Harvest Apple Cobblers
Preheat oven to 400 degrees F. In a bowl, toss together apple slices, the 1 tablespoon flour and the cinnamon.Advertisement
Spoon apple mixture into eight 6- to 8-ounce ramekins or custard cups. In a bowl, stir together the water and syrup. Drizzle evenly over apple mixture in ramekins. Cover with foil. Set ramekins in a 15x10-inch baking pan. Bake 25 minutes.
Meanwhile, in a bowl, combine all-purpose flour, whole-wheat flour, 1 tablespoon sugar, baking soda, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture. In another bowl, combine pumpkin and buttermilk. Add to flour mixture. Using a fork, stir just until moistened. Knead mixture gently to shape into a ball. Cover and chill while apple mixture is baking.
On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 3-inch star-shaped cookie cutter, cut out 8 stars, rerolling scraps as needed. Uncover ramekins. Arrange cutouts on partially baked apple mixture. Brush lightly with water and sprinkle with turbinado sugar.
Bake, uncovered, about 15 minutes more or until stars are lightly browned and apples are tender and bubbly. Serve warm.
Tip: We do not recommend using sugar substitutes in this recipe.
1 fat, 1 fruit, 1/2 other carbohydrate, 1/2 starch