This dessert from the American Diabetes Association is perfect for the fall.

Apple Pandowdy

Number of Servings: 14 (1/2 c.)

Ingredients

Apples:

3 lbs. firm baking apples

2 T. fresh lemon juice

1/3 c. packed brown sugar

1/4 c. stevia

1/4 c. all-purpose flour

1 tsp. ground cinnamon

Biscuits:

11/4 c. flour

11/3 T. sugar

1 T. stevia

1 tsp. baking powder

1/4 tsp. salt

1 egg

1 T. melted butter

1 tsp. vanilla extract

1/3 c. fat-free milk

Preparation

1. Preheat the oven to 400°F. Peel and core apples, and slice into 1/4-inch thick slices. In a large bowl, combine apple slices, lemon juice, brown sugar, 1/4 cup stevia, 1/4 cup flour, and cinnamon. Toss well. Transfer to a 21/2-quart baking pan.

In a medium bowl, combine 11/4 cups flour with the sugar, stevia, baking powder, and salt. Make a well in the center and add the egg, butter, vanilla, and milk. Quickly incorporate the liquid ingredients into the dry, just until blended.

Spoon the dough into free-form biscuits over the apples. Bake for 35-40 minutes until the topping is golden and the fruit is bubbly.

NOTE: Use a mix of different types of apples in apple desserts to get different flavor notes and different textures. Golden Delicious, Honey Crisps, Granny Smith, Pink Lady, Jonathan or Northern Spy varieties work well.

Nutritional Information: calories: 130; total carbohydrates: 28 g; dietary fiber: 2 g; sugars: 15 g; total fat: 1.5 g; saturated fat: .07 g; trans fat: none; cholesterol: 15 mg; sodium: 85 mg; protein: 2 g.

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