One of America’s favorite homey desserts gets updated with a low-fat cobbler topping. This is a perfect choice for those on restricted fat diets. You can use fresh or frozen cherries. The cobbler has no-added fat and serves 6.
Makes 6 servings
1 cup liquid fruit juice concentrate or Fruit Juice Reduction
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
2 teaspoons ground cinnamon
6 medium-size tart apples such as Granny Smith, peeled, cored, and cut lengthwise into 1/2 inch thick slices
2 cups (1 pound) bing cherries, pitted, or 12 ounces unthawed frozen sweet cherries
3 large egg whites
1/2 cup liquid fruit juice concentrate or Fruit Juice Reduction
1 cup whole wheat pastry flour
1/3 cup nonfat dry milk
1/3 cup rolled old-fashioned oats
1. Position a rack in the oven adn preheat the over to 425 degrees F.
2. To make the filling:
In a medium bowl, whisk the fruit juice concentrate, flour, lemon juice, cinnamon and ginger until the flour is dissolved. Place the apples in an 8 x 11 inch baking dish, pour in the fruit juice concentrate mixture and toss. Bake until the apples are crisp-tender, about 20 minutes. Remove from the oven and stir in the cherries. Reduce the oven temperature to 350 degrees F.
3. To make the cobbler:
In a grease-free medium bowl, using a hand-held electric mixer set at high speed, beat the egg whites until soft peaks form. Add the fruit juice concentrate adn beat until stiff peaks form.
4. In another medium bowl, combine the flour, dry milk and oats. Add the egg whites. Using a rubber spatula, fold together gently to form a batter. it will deflate, but do not over mix. Using a large spoon, drop 6 portions of the batter evenly over the fruit mixture.
5. Return the cobbler to the oven and bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Serve the cobbler warm.
Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 108.