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Recipe: Apple-berry cobbler

Recipe: Apple-berry cobbler

This fruit cobbler is a lighter version of the traditional fat-laden, biscuit-topped dessert.

This recipe is a lighter, fresher version of a traditional fruit cobbler.


Directions

Preheat the oven to 350 F. Lightly coat 6 individual ovenproof ramekins with cooking spray.

In a medium bowl, add the raspberries, blueberries, apples, sugar, cinnamon, lemon zest and lemon juice. Stir to mix evenly. Add the cornstarch and stir until the cornstarch dissolves. Set aside.

In a separate bowl add the egg white and whisk until lightly beaten. Add the soy milk, salt, vanilla, sugar and pastry flour. Stir to mix well.

Divide the berry mixture evenly among the prepared dishes. Pour the topping over each. Arrange the ramekins on a large baking pan and place in oven.

Bake until the berries are tender and the topping is golden brown, about 30 minutes. Serve warm.


Ingredients

For the filling:

  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 2 cups chopped apples
  • 2 tablespoons turbinado or brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons cornstarch

For the topping:

  • Egg white from 1 large egg
  • 1/4 cup soy milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons turbinado or brown sugar
  • 3/4 cup whole-wheat pastry flour

Exchange Data
Dash
Dairy 
Fats 
Fruits
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories136 
Carbohydrate31 g 
Cholesterol0 mg 
Fiber4 g 
MonounsaturatedfatTrace 
Potassium 
Protein3 g 
SaturatedfatTrace 
ServingsizeAbout 2/3 cup 
Sodium111 mg 
TotalFatTrace 

2014-09-16

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