Apple Cobbler
Recipe from California Dried Plum Board

Serve with fat free frozen vanilla yogurt. This is a real treat!

Servings: 6

• 1 1/2 cups all-purpose flour
• 1/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon, divided
• 3 tablespoons Dried Plum Purée (below)
• 1 tablespoon cold butter or margarine
• 3/4 cup nonfat milk
• 1 can (21 ounces) apple pie filling

Preheat oven to 400 °F. In large bowl, mix flour, 1/3 cup sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon. Cut in dried plum purée and butter with pastry blender until mixture resembles coarse crumbs. Mix in milk just until blended. Spread pie filling evenly in 8-inch square baking dish or pan. Spoon batter over pie filling in 6 equal mounds. Combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake in center of oven about 35 minutes until top is baked through and springy to the touch. Serve with fat free frozen vanilla yogurt, if desired.

Plum Purée
Combine 1 1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in a food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in covered container in refrigerator for up to two months. Makes 1 cup.

Per Serving: 300 Calories
2g Fat (6% calories from fat)
5g Protein
68g Carbohydrate
2g Dietary Fiber
5mg Cholesterol
510mg Sodium

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