MAKES: 12 SERVINGS WITH YOGURT
PREP: 35 MINS
BAKE: 25 MINS 400°F
3 pounds cooking apples, cored and thinly sliced
1 1/4 cups packed dark brown sugar
3 tablespoons cornstarch
1/2 cup chopped dried apricots
1/4 cup dried cranberries
1 small jalapeno, seeded and finely chopped
1 teaspoon pumpkin pie spice
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 cup butter
1 1/4 cups buttermilk
- Preheat oven to 400 degrees F. Shred 1 teaspoon peel from lemon; set aside. In bowl squeeze 2 tablespoons juice from lemon. Add apples; toss to coat.
- In 4- to 6-quart Dutch oven stir together brown sugar and cornstarch. Stir in 2/3 cup water, apricots, cranberries, jalapeno, and pie spice. Cook and stir over medium heat until boiling. Cook and stir 1 minute more. Remove from heat; stir in apple mixture. Spoon evenly into a 3-quart rectangular baking dish.
- In large bowl combine flour, granulated sugar, baking powder, 1 teaspoon salt, and lemon peel. Cut in butter until pieces are pea size. Stir in buttermilk just until combined. Drop mixture into 12 mounds on top of fruit.
- Bake 25 to 30 minutes or until top is golden and filling bubbly. Cool on rack 30 minutes. Serve warm with yogurt. Makes 12 servings.
Nutrition Facts (Chutney-Style Apple Cobbler)
Per serving: 393 kcal cal., 9 g fat (6 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 24 mg chol., 416 mg sodium, 74 g carb., 4 g fiber, 52 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet