Apple Cherry Cobbler
l cup liquid fruit juice concentrate or Fruit Juice Reduction Recipe
2 tablespoons unbleached all-purpose flour
l tablespoon fresh lemon juice
2 teaspoons ground cinnamon
l teaspoon ground ginger
6 medium tart apples, such as Granny Smith, peeled , cored, and cut lengthwise into 1/2-inch thick slices
2 cups (l pound) bing cherries, pitted or 12 ounces unthawed frozen sweet cherries
3 large egg whites
l/2 cup liquid fruit juice concentrate or Fruit Juice Reduction Recipe
l cup whole wheat pastry flour
l/3 cup non-fat dry milk
l/3 cup rolled (old-fashioned) oats
Position a rack in the center of the oven and preheat the oven to 425° F.
In a medium bowl, whisk the fruit juice concentrate, flour, lemon juice, cinnamon, and ginger until the flour is dissolved. Place the apples in a 8 X 11-inch baking dish, pour in the fruit juice concentrate mixture and toss. Bake until the apples are crisp-tender, about 20 minute. Remove from the oven and stir in the cherries. Reduce the oven temperature to 350°.
In a greasefree medium bowl, using a handheld electric mixer set at high speed, beat the egg whites until soft peaks form. Add the fruit juice concentrate and beat until stiff peaks form.
In another medium bowl, combine the flour, dry milk, and oats. Add the egg whites. Using a rubber spatula, fold together very gently to form a batter. It will deflate, but do not overmix. Using a large spoon, drop 6 portions of the batter evenly over the fruit mixture.
Return the cobbler to the oven and bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Serve the cobbler warm.
Mix it up With Mani - Mani Niall
No Added Fat
One of America's favorite homey desserts gets updated with a low-fat cobbler topping. You can use fresh cherries when in season or frozen cherries year round.