Apple cobbler with biscuit topping is a quick dessert. We’ve lightened up the biscuit topping to keep this dessert healthy and calorie-wise, but it will still be satisfying. Nice with a dollop of thick Greek yoghurt, or a scoop of ice cream.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses: Home canned apple slices
Apple cobbler with biscuit topping
Yield: Makes 1.2 kg. 6 servings of ¾ cup / 200 g
- 1 litre jar home-canned apple slices (1 US quart / 32 oz in size)
- 150 g self-rising flour (5 oz / 1 cup)
- ½ teaspoon ground cinnamon (optional). Or nutmeg.
- 1 ½ tablespoons yoghurt (Plain. Fat-free, or regular)
- 150 ml milk (⅔ cup / 5 oz)
- 4 tablespoons sugar (Optional. Or 1 teaspoon liquid stevia)
Spray a 1 litre (quart) baking dish. Empty apples in, juice and all.
Mix flour with cinnamon or nutmeg, if using.
Make a well in the centre of the flour, put in the milk, yoghurt, and liquid stevia, if using.
Mix well. It will make a very sticky dough.
Drop dough by spoonfuls over top of the apple.
Spray top with cooking spray (helps with browning.)
Bake 40 minutes at 175 C ( 350 F)
It’s up to you if you want to sweeten the dough or not.
Instead of the self-rising flour you can use: 150 g (5 oz / 1 cup) ordinary flour (all-purpose or plain) plus ¼ teaspoon salt plus 1 ½ teaspoons baking powder.
We used skim milk; any milk is fine.
Per ¾ cup (200 g /7 oz):
- 203 calories, 30 mg sodium
- Weight Watchers PointsPlus®: 5 points
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.