Sugar free apple cobbler

Submitted by Wishing Barbie

"a yummy apple cobbler, lower calorie than tradition cobbler (not to mention pie!). and sugar free for diabetics to relish!"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 12

ingredients

• 1 1⁄4 cups all-purpose flour
• 2⁄3 cup Splenda sugar substitute
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 1 cup skim milk or 1 cup low-fat soymilk (has a slight taste though)
• 1⁄2 teaspoon vanilla
• 4 cups golden delicious apples or 4 cups gala apples, cored and sliced thinly (or other fave variety)
• 1⁄2 tablespoon 40% fat margarine (stick)
• cinnamon (about 3/4 TSP)

directions

1. Preheat oven to 350*F.
2. Melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool Stir together flour, splenda, baking powder, and salt.
3. Gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) Pour the batter into the pan over the margarine (don't stir).
4. sprinkle with half of the cinnamon.
5. place the apples ontop of the batter.
6. sprinkle with remaining cinnamon.
7. (don't mix) Bake in the oven for 30-50 minutes, or until golden brown and bubbly.
8. Enjoy with some fat free vanilla ice cream!

Reviews

[J Kay]

fabulous recipe!!!!! Reminds me of my Grandma Lottie's appfulkuchen. I grew up eating this and was absolutely thrilled to find a sugar free recipe, since I never got the recipe from Grandma. Thank you so much Wishing Barbie!!!!!

 

[4-H Mom]

This didnt turn out like I thought it would. It was good, but I was expecting the texture of it to be like a cobbler and it was more like a cake. The apples stayed on top of it. It was good.

 

[Jodi H.]

I didn't have the problem of the batter drying out - mine was nice and fluffy. This turned out fine (I cut the recipe in half), but I couldn't get past the strong baking powder aftertaste in every bite. I generously sprinkled lemon juice over every piece - that seemed to help some.

 

[Cats Eye]

I tried this for my diabetic brother-in-law and was very disappointed. The cobbler did not envelope the apples. The batter when cooked was very tough almost like the back of pizza crust. The flavor was OK but the toughness was terrible.

 

[Jilly Clark]

Excellent receipe, very versatile, could be used with other fruits rhuburb or pineapple for example. Custard would be lovely with this pudding. When cold can be cut up and eaten like cake. Great Recipe, I will certainly be making again - Thanks Wishing Barbie From Jilly in Enfield UK