I think nothing is better than the old-fashioned goodness of a fruit cobbler or crisp. And with the chilly season of Winter, a hot cobbler is the perfect dessert choice! Ok, if you don’t live in a cold climate, these are still awesome!
Pineapple-Cherry Cake Cobbler
This, my favorite, a company-worthy cobbler uses a yellow cake mix for a fluffy topping that hides a medley of simmering fruit. Your guests will love this dessert.
1 cup chopped fresh pear
2 8 - ounces cans pineapple tidbits (juice pack), undrained
1 tablespoon sugar or sugar substitute* equivalent
1 teaspoon vanilla
1 16 - ounce package sugar free yellow cake mix
2/3 cup water
3 tablespoons canola oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F. In a large bowl, gently toss together the cherries, pear, pineapple, sugar, and vanilla until thoroughly combined. Spoon mixture into a 3-quart rectangular baking dish; set aside.
In a large bowl combine the cake mix, water, oil, and egg. Beat with an electric mixer on medium speed until combined. Drop dough into 16 small mounds atop the fruit mixture. Sift together the cinnamon and nutmeg then sprinkle on top of the mounds.
Bake, uncovered, for 35 to 40 minutes or until a toothpick inserted into a mound comes out clean. Serve warm. Cover and store leftovers** at room temperature for up to 3 days.
**Reheating: Place 1 servings (about 2/3 cup) in a microwave safe dessert
bowl. Micro-cook on 100 % power (high) for 18 to 20 seconds until warm.
Nutrition Facts Per Serving: 155 cal., 6 g total fat (1 g sat. fat), 12 mg chol., 215 mg sodium, 31 g carb. (1 g fiber, 8 g sugars), 2 g pro. Diabetic Exchanges Fat (d.e): 1; Starch (d.e): 1; Fruit (d.e): 1
Caramel Apple Crisp
For a no-bake option, simmer apples in cranberry juice with lemon peel for an easy one-skillet dessert. Sprinkle with granola and nuts to create the traditional crunch of an apple crisp.
1 pound small cooking apples, cut into 1/2-inch slices (about 5 cups)
1/4 cup low-calorie cranberry juice or water
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground allspice
1 cup low-fat granola
1/4 cup chopped pecans, toasted
1/4 cup fat-free caramel ice cream topping
Light or low-fat vanilla ice cream or frozen yogurt (optional)
In 10-inch skillet, combine apple slices, cranberry juice, and lemon peel. Cook, stirring occasionally, over medium-high heat for 6 to 8 minutes or until apples are crisp-tender. Remove from heat. Sprinkle allspice over apples.
Spoon apple mixture into dessert dishes. Sprinkle with granola and nuts. Drizzle with caramel topping. If desired, serve with ice cream.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper.
Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Nutrition Facts Per Serving: 172 cal., 4 g total fat (1 g sat. fat), 76 mg sodium, 34 g carb. (3 g fiber, 13 g sugars), 2 g pro. Diabetic Exchanges Fruit (d.e): 1; Other Carb (d.e): 1; Fat (d.e): 1;