jiskiyan
Sat, May-31-03, 14:32
As you can probably tell (from the majority of the recipes I share), I am a dessert person! I modified this from a diabetic recipe and it's pretty yummy. I made mine with the Peach Pie Filling and it was awesome. Enjoy!
FRUIT COBBLER
*1 24-oz. jar Steele’s Pie Filling- Splenda sweetened (Blueberry, Apple, Peach, etc.)
1 cup Almond Flour, sifted twice
½ cup LC Bake Mix (I used Atkins)
¼ cup Splenda, granular
½ t. baking powder
½ t. salt
4 T. cold butter, cut into small pieces
¼ cup heavy cream, add cold water to equal 2/3 cup liquid
Preheat oven to 400F. Spray 2 qt. glass baking dish with Pam or similar. Pour pie filling into baking dish.
In a medium mixing bowl combine almond flour, bake mix, Splenda, baking powder, salt. Cut the butter with a sharp knife into dime sized pieces and let them drop into flour mixture trying to spread them around the bowl. Use a pastry blender and cut butter into flour until it resembles course crumbs (this will take a few minutes to accomplish). Add the cream/water mixture to form a dough. Spoon dough on top of pie filling spreading it with your fingers to cover as much of the pie filing as possible—you probably won’t be able to cover it all, but that’s okay.
Bake until topping is golden brown, approx. 15-25 minutes, depending upon your oven. Serve warm with LC ice cream, if desired. Store leftovers in fridge.
Makes 6 servings, approx. 9 ECC each.
*If you prefer, you can make your own pie filling by boiling your favorite fruit (cut into bite sized pieces) and then adding granular Splenda to taste and a LC thickener. Make enough to yield 3-4 cups.
Jill in Phoenix, AZ ;)
FRUIT COBBLER
*1 24-oz. jar Steele’s Pie Filling- Splenda sweetened (Blueberry, Apple, Peach, etc.)
1 cup Almond Flour, sifted twice
½ cup LC Bake Mix (I used Atkins)
¼ cup Splenda, granular
½ t. baking powder
½ t. salt
4 T. cold butter, cut into small pieces
¼ cup heavy cream, add cold water to equal 2/3 cup liquid
Preheat oven to 400F. Spray 2 qt. glass baking dish with Pam or similar. Pour pie filling into baking dish.
In a medium mixing bowl combine almond flour, bake mix, Splenda, baking powder, salt. Cut the butter with a sharp knife into dime sized pieces and let them drop into flour mixture trying to spread them around the bowl. Use a pastry blender and cut butter into flour until it resembles course crumbs (this will take a few minutes to accomplish). Add the cream/water mixture to form a dough. Spoon dough on top of pie filling spreading it with your fingers to cover as much of the pie filing as possible—you probably won’t be able to cover it all, but that’s okay.
Bake until topping is golden brown, approx. 15-25 minutes, depending upon your oven. Serve warm with LC ice cream, if desired. Store leftovers in fridge.
Makes 6 servings, approx. 9 ECC each.
*If you prefer, you can make your own pie filling by boiling your favorite fruit (cut into bite sized pieces) and then adding granular Splenda to taste and a LC thickener. Make enough to yield 3-4 cups.
Jill in Phoenix, AZ ;)