Apple Cobbler Dutch Oven Diabetic Recipe
Involves replacing refined sugars with natural sweeteners or alternatives and using fiber-rich flours to manage blood sugar impact
1 1/2 pounds tart apples
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
refrigerated butter spray
1 pie crust (recipe follows)
1 tablespoon sugar
Makes 10 servings
Directions:
1. Preheat oven to 350° F. Peel and core the apples. Slice thin lengthwise. Sprinkle with lemon juice and cinnamon.
2. Roll out dough (recipe follows) into a large circle about 14 inches (35 cm) . Place into an 8 inch round oven proof baking dish that is at least 2 inch deep, allowing excess pastry to drape over the edge. Place the apples in the prepared dish, mounding slightly in the middle, Bring the pastry up and over the fruit. (It will not cover all of the apples.) Sprinkle with sugar.
3. Bake for 45 minutes or until the crust is brown and the filling bubbling.
You can use a 14″ regular dutch oven to put the pie pan into. Or if you want more room to be able to get the pie pan out easier use a 16″ dutch oven. If you forgot your pie pan use your 8″ dutch oven and put the pie crust on the bottom and then just cris cross the top with the rest of the pie crust. Make sure you oil the bottom and the side good before you do this.
Per serving: 126 calories (34 % calories from fat), 1 g protein, 5 g total fat (0.8 g saturated fat), 20 g carbohydrates, 2 g dietary fiber, 0 mg cholesterol, 54 mg sodium
Diabetic exchanges: 1.5 carbohydrate (1 bread/starch, 0.5 fruit), 1 fat
Apple Cobbler Dutch Oven Diabetic Recipe
