Apple Cobbler (Skinny)

By smaier

You could make this in a pie dish, if you want to serve it for Thanksgiving, but I love the portion control you get for making them in ramekins. Those of you who prefer Splenda or Truvia, you could certainly swap it out for the agave in the apples.

Calories: 261.5
Fat: 4.7
Carbs: 56.9
Fiber: 4
Protein: 1.9

Ingredients

• For the Filling:
• 2 1/2 lbs Gala apples, peeled, cored and sliced 1/4" thick*
• 1/2 cup agave (or sugar)
• 2 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of sea salt
• 2 tbsp fresh lemon juice
• 1/2 cup water
• For the Topping:
• 1/4 cup King Arthur white whole wheat flour
• 1/4 cup King Arthur all purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp chilled light butter, cut into small pieces (I used Land O Lakes)
• 1/3 cup low-fat buttermilk
• 1 tbsp canola oil
• 1 tsp light brown sugar (unpacked)

Details

Servings 6

Preparation

Step 1

In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft.

Divide warm apples into 6 (8 oz) ramekins.

Preheat the oven to 400°.

In a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt.
Cut in chilled butter (must be cold) using a pastry cutter (or 2 knives) until pebble-sized pieces are formed.

In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, careful not to over-mix. Spoon the batter over the apples in the ramekins.

Sprinkle with brown sugar and bake 30 minutes, until apples are bubbling and the topping is golden. Let it stand 8 to 10 minutes before eating.