Baked cinnamon-apple slices are served up in individual ramekin dishes and topped with pumpkin-flavored sugar-dusted star cookies in this fall-inspired dessert recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. In a bowl, toss together apple slices, the 1 tablespoon flour and the cinnamon.

  • 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.

Nutrition Facts

174 calories; total fat 4.9g 7% DV; saturated fat 2.9g; cholesterol 12mg 4% DV; sodium 160mg 6% DV; potassium 187mg 5% DV; carbohydrates 32.6g 11% DV; fiber 3.7g 15% DV; sugar 19g; protein 2.2g 4% DV; exchange other carbs 2; vitamin a iu 1391IU; vitamin c 6mg; folate 32mcg; calcium 30mg; iron 1mg; magnesium 17mg.