Apple-blueberry cobbler
Nutrition Facts
Serving Size 1/8 of recipe
Calories 219
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6.5 g | |
| Sodium | 247 mg | |
| Cholesterol | Trace | |
| Dietary fiber | 4 g | |
| Protein | 4 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Whole-wheat flour adds fiber and a nutty taste to this fruit cobbler.
Ingredients
(Serves 8)To make the fruit base:
- 2 large apples, peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 12 ounces fresh or frozen blueberries
For the topping:
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold trans fat-free margarine, cut into pieces
- 1/2 cup fat-free milk
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 400 F.
Lightly coat a 9-inch square baking dish with cooking spray.
In a large bowl, add the apple slices. Sprinkle with lemon juice.
In a small bowl, combine the sugar, cornstarch and cinnamon.
Add the mixture to the apples and toss gently to mix.
Stir in the blueberries.
Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside.
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 looks like coarse crumbs.
Add the milk and vanilla. Stir just until a moist dough forms.
Turn the dough onto a work surface coated with flour. With floured hands, knead gently 6 to 8 times until the dough is smooth and you can work with it.
Using a rolling pin, roll the dough into a rectangle 1/2-inch thick.
Use a cookie cutter to cut out shapes. Cut close together for a minimum of scraps. Gather the scraps and roll out to make more cuts.
Place the dough pieces 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.