Apple-Bluberry Cobbler (Diabetic)


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 (plain) flour
3/4 cup whole-wheat (whole-meal) flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold trans-free margarine, cut into pieces
1/2 cup fat-free milk
1 teaspoon vanilla extract


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 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 resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms. 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 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.

Helpful Hints:

Dietitian's tip:
Whole-wheat flour includes the nutritious wheat germ and bran coating of the grains. Besides fiber, whole-wheat flour adds a nutty taste and coarser texture.
Serves 8
Nutritional Analysis
(per serving)
4 g
202 mg
37 g
4 g
Total fat
6 g
149 mg
Saturated fat
1 g
45 mg
Monounsaturated fat
2 g

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