This is a fantastic method for slow cooking a 4- to 5-pound rump roast. As it cooks, the seasoning produces a delicious juice. Over each piece of meat, pour the juice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 apples – peeled, cored and sliced
- 1 cup water
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- ¼ cup fructose (fruit sugar)
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ cup canola oil
- 1 tablespoon honey
- ½ cup lowfat buttermilk
Instructions
- Preheat oven to 375 degrees F ( 190 degrees C).
- In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
- Pour the apple mixture into a casserole dish.
- Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
- Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 103 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
added some syrup decreased the amount of fructose will definitely make again
I substituted Stevia for fructose and it came out great. Some reviews said the apples were to crunchy so I cooked them longer before baking it and everyone loved the cobbler.
This was great
was ok – didn’t like the biscuit part as much as I like a ‘crunch’ type apple dish, tho. followed recipe with no variation. not sure I’ll try it again..
I made this today and it is incredible! The only thing I did not have was fructose so I substituted sugar and brown sugar. The apples did not run at all so my ratio of ingredients must have work. Will make again
What I changed: I cooked the apples for far longer than the recipe called for because my family prefers less crunchy apples in their cobbler. I added more buttermilk and oil to the topping mix to make it more creamy and easier to spread over the cobbler. These extra additions keep the topping from looking undercooked and lumpy. Made this awesome dish for my neighbor who lost her husband, and then for my mother-in-law and father-in-law. They all loved it! Biggest compliment was that they couldn’t tell I had made them something sugar-free and more healthy. I will def. be making this again for my family get togethers and as presents for diabetic friends.
Not very sweet. The apples tasted like apples, and the dough like dough. Ended up sprinkling sugar and cinnamon on top. Next time I will put honey in with the apples, and sprinkle the dough with sugar and cinnamon before putting it on top.
we all loved it a lot of caleries like my mother is diabetic and that was the max she could have in a day!
i change the servings and it was not as sweet as i wanted but it was really good anyways!
Not so hot. Would NOT make again.
Very good! Didn’t have fructose, used sugar instead. I also added ground allspice and clove. Sprinkled a dash of brown sugar and spices on top of biscuit batter just before baking. Next time I will try tapioca instead of cornstarch as a thickener. Cornstarch has a slimy kind of texture.
My husband loved this when I made it for him. I didn’t buy the pastry flour, so I just used regular whole wheat flour and did minimal mixing.
This is a low-fat cake and I like it. It doesn’t take much time to make. As I am a diabetic I lowered the amount of sugar. Also you should lower the oven to 150 degrees.
I’m giving it 2 stars because my husband ate it… I didn’t like it at all–maybe I did something wrong… I divided the flour into 1/2 ww and 1/2 white, thinking the topping would be lighter. It was too tough, crumbly and tasteless to me…
very nice but a bit sweet but still 5 star