Applesauce Cobbler

Submitted by internetnut

"Not a spoonful of sugar is used in this fruit-filled, crumbly dessert-yet it tastes terrific, thanks to the sweetness of fresh apples. Using a variety of apples helps to create a delicious sauce. And the addition of golden raisins adds another layer of fruity sweetness. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 8 firm crisp cooking apples, cored and cut into chunks (3 pounds, use a combination of Fuji, McIntosh, Golden Delicious, Granny Smith, and Jonathan)
• 1⁄2 cup unsweetened apples cider
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 1⁄2 cup golden raisin
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 cup all-purpose flour, plus 2 tbl
• 1⁄2 cup whole wheat pastry flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 2 tablespoons melted butter
• 1⁄4 cup apple juice concentrate, partially thawed
• 1⁄4 cup low-fat plain yogurt

directions

1. Place the apple chunks, cider, lemon juice, and cinnamon stick in a large saucepan. Cover, and cook over medium heat, stirring occasionally, until the mixture begins to bubble. Reduce the heat to low, and cook for about 20 minutes, or until the apples are very tender.
2. Remove the pan from the heat, discard the cinnamon stick, and stir in the raisins and nutmeg. Spoon the applesauce into a 9" pie pan or shallow baking dish. (Can be made a day ahead).
3. Heat the oven to 400. In a medium bowl, stir together the flours, baking powder, salt, and cinnamon. In a small bowl, combine butter, apple juice, and yogurt. Pour the wet mixture into the dry, and blend gently with a fork for about 30 seconds. Remove to a floured surface, and knead for about 30 seconds.
4. With floured fingertips, press and spread the dough over the applesauce, making the dough surface as even as possible. Reduce the oven temperature to 375, and bake for 20-25 minutes, or until the cobbler is golden brown. Serve warm or at room temperature.