Ruby Apple Cobbler
Serving Size : 9
Ingredients for prepare Ruby Apple Cobbler
:
| Amount | Measure | Ingredient - Preparation Method |
Single 8-inch pie crust
ruby apple cobbler |
| 20 | oz | Unsweetened pie-slicd apples |
(not pie fillingcanned
ruby apple cobbler |
| 4 | | Purple plums - thinly sliced |
unpeeled, pitted
ruby apple cobbler |
| 1 | c | Crushed pineapple |
juice-packed undrained
ruby apple cobbler |
| 6 | tb | Golden raisins |
| 1/4 | c | Rum |
alcohol calories evaporate
ruby apple cobbler |
| 3 | tb | Cornstarch |
| 1 1/2 | ts | Cinnamon or apple-pie spice |
| pn | Salt |
| 4 | tb | Fructose |
recipe Ruby Apple Cobbler
Defrost pie crust, if frozen, and set aside.
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Combine remaining ingredients, except fructose or substitute, and mix until blended. Spoon half of
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the apple-fruit mixture into a 9-inch nonstick cake or pie pan. Sprinkle evenly with fructose or substitute. Spoon
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on the remaining fruit mixture. Arrange the pie crust on top of
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the fruit mixture (stretching gently, if necessary, to fit). Make 6 or 7 slits with the tip
Ruby Apple Cobbler
of a pointed knife. Bake in a preheated 425 oven until crust is golden, about 30 minutes. Serve
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warm or cold. {180 calories per serving; 20 calories less w/ sugar substitute} SOURCE: Slim Gourmet Sweets & Treats
Ruby Apple Cobbler
(pg. 52)
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