I love apple desserts because they’re such 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. Try using a mix of different types of apples in apple desserts so that you can get different flavor notes and different textures. This time I used a half Golden Delicious and half Honey Crisps, but Granny Smith, Pink Lady, Jonathan, or Northern Spy would also work well here.
Makes 7 cups (2 cups of biscuit topping and 5 cups of apple filling) 14 servings/ serving size: ½ cup
Preparation time: 10 minutes / Cook time: 35-40 minutes
3 pounds firm baking apples
2 tablespoons fresh lemon juice
1/3 cup packed brown sugar
¼ cup Stevia
¼ cup all purpose flour
1 teaspoon ground cinnamon
1 ¼ tablespoons sugar
1 tablespoon Stevia
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon melted butter
1 teaspoon vanilla extract
1/3 cup fat free milk
1. Preheat the oven to 400°F. Peel and core apples, and slice into ¼ inch thick slices. In a large bowl, combine apple slices, lemon juice, brown sugar, Stevia, ¼ cup flour, and cinnamon. Toss well. Transfer to a 2 ½ quart baking pan.
2. In a medium bowl, combine 1 ¼ cup 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.
3. 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.
Exchanges/2 carbohydrates, calories: 130, calories from fat: 15, total fat: 1.5g, saturated fat: 0.7g, trans fat: 0.0g, cholesterol: 15mg, sodium 85mg, total carbohydrate: 28g, dietary fiber: 2g, sugars: 15g, protein: 2g
This sweet treat, made with the natural sweetener Stevia, is from my 14th book, “The American Diabetes Association Comfort Food Cookbook.”. It’s also so one of my favorites!