Some of you may know my father is diabetic and had a stroke due to his diabetes this past summer. He is fine, and recovering nicely. He got off very easy with a bit of sight loss. Well since then he’s been great at watching what he eats. I’ve done my part by buying diabetic cook books and only making deserts he can have for Holiday functions. And I thought I’d share one of my discoveries with you. I found this and made it for Thanksgiving, it was a big hit. Enjoy.
Cinnamon-Apple Cobbler

2 ½ teaspoons corn starch
¾ cup apple juice
¼ cup + 3 tbsp of light brown sugar (I used the Splenda brown sugar equivalent you’ll have to read the bag but it tells you what to substitute for reg. brown sugar. It’s significantly less)
¾ teaspoon ground cinnamon
6 cups sliced and peeled apples, about 8 medium
¼ cup dark raisins
*** Biscuit Topping ***
1 cup flour
⅓ cup quick cooking oats
⅓ cup + 1.5 tsp of sugar (divided) (Again, I used Splenda sugar blends, see note above about brown sugar)
1 ½ teaspoons baking powder
½ cup + 3 tbsp. of low-fat or no-fat buttermilk (I used no -fat)
1 pinch ground cinnamon
1. To make the filling, place the cornstarch and 2 tbsp. of the juice in a sm. mixing bowl. stir and dissolve.
2. place brown sugar and cinnamon in a 3 qt. pot and stir. Add remaining juice. Add apples and raisins. bring to boil over medium heat. reduce heat to med/low, cover and cook, stirring occasionally for about 5 min. or until apples are tender.
3. Stir cornstarch mixture and pour into boiling apple mixture. Cook and stir for another minute until mixture thickens. Remove pot from heat. Cover. Set aside.
4. To make biscuit topping, place flour, oats, 1/3 cup of sugar and baking powder in a med sized bowl. Mix well. Add enough buttermilk to make a moderately thick batter. Stir until dry ingredients are moist.
5. Coat 2 1/2 qt baking dish with non-stick cooking spray and spread hot apple mixture evenly in dish. Drop heaping tablespoonfuls of batter onto fruit to make about 9 biscuits. Combine remaining sugar and cinnamon and spread on top of biscuit topping.
6. Bake uncovered at 375 F for 20 minutes or until biscuits are lightly browned.
***Tip: duct tapes keeps the casserole dish lid on very well for traveling.
*** Warning: If you use the above tip be prepared for comments from the family elders on your ingenuity. It’s most certainly not the way they did it back in the day…or so I was informed.
Written by JL Langley
JL is a full-time writer, with over ten novels to her credit. Among her hobbies she includes reading, practicing her marksmanship (she happens to be a great shot), gardening, working out (although she despises cardio), searching for the perfect chocolate dessert (so far as she can tell ALL chocolate is perfect, but it requires more research)
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Tags: recipe
Sarah wrote,
Drool, I am feeling totally podgy as I read this. ;)
Link | December 8th, 2008 at 12:48 am