Apple and Blueberry Cobbler A desert for Diabetics
- Replies 2
This one is so delicious and one I believe is ok for Diabetics.
Again remember I'm a home cook and not a dietician.
2. Lightly coat a 9-inch square baking dish with cooking spray.
3. In a large bowl, add the apple slices. Sprinkle with lemon juice. In a small bowl, combine the sugar, cornflour and cinnamon. Add the mixture to the apples and toss gently to mix. Stir in the blueberries.
4. Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside.
5. In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms.
6. Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle or circle 1/2-inch thick.
7. Using a cookie cutter , cut out circles Place the circles of dough over the apple-blueberry mixture until the top is covered. Bake until the apples are tender and the topping is golden, about 30 minutes. Serve warm.
Again remember I'm a home cook and not a dietician.
Number of servings
Serves 8
Ingredients
- 2 large apples, peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 2 tablespoons cornflour
- 1 teaspoon ground cinnamon
- 1 1/2 cups around 375g fresh or frozen blueberries
For the topping
- 3/4 cup plain flour
- 3/4 cup wholemeal flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons margarine, cut into pieces I use ProActive
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
Directions
1. Heat the oven to 200 C or 180 C fan-forced.2. Lightly coat a 9-inch square baking dish with cooking spray.
3. In a large bowl, add the apple slices. Sprinkle with lemon juice. In a small bowl, combine the sugar, cornflour and cinnamon. Add the mixture to the apples and toss gently to mix. Stir in the blueberries.
4. Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside.
5. In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms.
6. Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle or circle 1/2-inch thick.
7. Using a cookie cutter , cut out circles Place the circles of dough over the apple-blueberry mixture until the top is covered. Bake until the apples are tender and the topping is golden, about 30 minutes. Serve warm.
Nutritional analysis per serving
Serving size: 1/8 of recipe
- Calories222
- Total fat6 g
- Saturated fat1 g
- Trans fat0 g
- Monounsaturated fat2 g
- CholesterolTrace
- Sodium202 mg
- Total carbohydrate38 g
- Dietary fiber4 g
- Added sugars6 g
- Protein4 g
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