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Apple Pandowdy
10 min prep time
40 min cook time
14servings
Recipe by
Robyn Webb
Source
American Diabetes Association Diabetes Comfort Food Cookbook
Photo by
Renee Comet
How to Make Apple Pandowdy
Author Robyn Webb: "This dessert is perfect for the fall. I love apple desserts because they are a great way to get to know seasonal apple varieties. I really enjoy going to farmers’ markets and asking vendors which apples they like to use in different desserts. Use a mix of different types of apples in apple desserts so that you can get different flavor notes and different textures. For this fragrant pandowdy, I used half Golden Delicious and half Honey Crisps. Granny Smith, Pink Lady, Jonathan, or Northern Spy varieties also work well here."
Buy the American Diabetes Association Diabetes Comfort Food Cookbook here.
10 min prep time
40 min cook time
14servings
1/2 cup
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Step-By-Step Instructions:
- Preheat the oven to 400°F. Peel and core apples, and slice into 1/4-inch thick slices. In a large bowl, combine apple slices, lemon juice, brown sugar, 1/4 cup stevia, 1/4 cup flour, and cinnamon. Toss well. Transfer to a 2 1/2-quart baking pan.
- In a medium bowl, combine 11/4 cups flour with the sugar, stevia, baking powder, and salt. Make a well in the center and add the egg, butter, vanilla, and milk. Quickly incorporate the liquid ingredients into the dry, just until blended.
- Spoon the dough into free-form biscuits over the apples. Bake for 35–40 minutes until the topping is golden and the fruit is bubbly.
Nutrition facts
14 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 130
-
Total Fat
1.5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 85mg
-
Total Carbohydrate
28g
- Dietary Fiber 2g
- Total Sugars 15g
- Protein 2g
Ingredients
Granny Smith or other tart apple (firm)
3 lbs
lemon juice (fresh)
2 tbsp
brown sugar (packed)
1/3 cup
stevia
1/4 cup
all-purpose flour (divided)
1 1/2 cup
ground cinnamon (ground)
1 tsp
sugar
1 1/3 tbsp
stevia
1 tbsp
baking powder
1 tsp
salt
1/4 tsp
eggs
1
butter (melted)
1 tbsp
vanilla extract
1 tsp
milk (fat-free)
1/3 cup
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