Apple Raisin Pecan Cobbler Wsplenda Recipes

EASY FRUIT COBBLER WITH SPLENDA

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

APPLE PECAN COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
• Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
• In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
• Bake in the preheated oven for 55 minutes.

APPLE RAISIN & PECAN COBBLER W/SPLENDA

Steps:

• 1. Preheat oven to 325 degrees F. The original recipe came from this book, but this is my recreated version that I am posting.
• 2. Peel apples, Granny Smith and Pink Cripps.
• 3. You will need 8 cups thinly sliced.
• 4. Spray a 9X13X2 inch dish with non stick butter flavored spray.
• 5. Layer Half of Apples in dish and sprinkle with half of the raisins. Then add the Remaining apples and add the remaining Raisins.
• 6. In a zip lock bag or medium bowl, add 1 cup regular splenda, 1/2 cup splenda Brown sugar Blend, 1 cup chopped pecans, & apple pie spice. Mix together till thourgly blended.
• 7. Sprinkle sugar mixture over apples, making sure it gets down into the nooks and crannies of the bottom layer.
• 8. Melt the butter in a microwaveable bowl, then add the evaporated milk, and the beaten eggs, whisk together to blend.
• 9. In a separate bowl, add the 2 cups flour, sugar, salt and baking powder.
• 10. Add the dry ingredients to egg /butter mixture, and beat till blended and smooth.
• 11. Pour Mixture over entire surface of the apples.
• 12. Sprinkle with the remaining pecans.
• 13. Bake in preheated 325 degrees F. oven for 1 hour 10 minutes or until top is brown & mixture is done.
• 14. Serve while still warm with whipped topping or ice cream.

SUGAR FREE APPLE COBBLER

Steps:

• Preheat oven to 350*F.
• Melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool Stir together flour, splenda, baking powder, and salt.
• Gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) Pour the batter into the pan over the margarine (don't stir).
• sprinkle with half of the cinnamon.
• place the apples ontop of the batter.
• sprinkle with remaining cinnamon.
• (don't mix) Bake in the oven for 30-50 minutes, or until golden brown and bubbly.
• Enjoy with some fat free vanilla ice cream!

SPLENDA SOUR CREAM APPLE COBBLER

Steps:

• Preheat oven to 375. Spray a 8 inch square baking dish with nonstick cooking spray set aside.
• Whisk together splenda flour,cinnamon,apple juice,lemon juice and zest in a medium bowl. set aside.
• Melt butter in a large nonstick skillet over medium high heat add apples and cook, stirring often, util softened. * minutes. Stir in apple juice mixture and bring to a boil. stir in raisins(optional) spoon apple mixture into prepared baking dish,
• Prepare topping: Combine flour, splenda baking powder,soda,and salt in the bowl of a food processor,add butter and pulse until mixture resembles coarse meal.Transfer mixture to a medium bowl.
• Stir in sour cream,milk and vanilla. Drop dough by spoonfuls onto the apple mixture bake in oven 25 mintues or until topping is lightly brown. I like it warm.

APPLE PECAN COBBLER

Steps:

• Preheat the oven to 180 degrees Celsius.
• Grease a rectangular 9 X 13 inch cake pan (can be Pyrex).
• Thinly slice the apple quarters.
• Mix together in a bowl with the pecans, 1 cup of sugar, cinnamon and 2 tablespoons of flour.
• In a separate bowl or in the food processor, mix the remaining cup of sugar, flour, baking powder, salt, eggs, melted margarine and water to a sticky dough.
• Spread about 2/3 of the dough in the cake pan and press flat to cover the bottom.
• Cover this with the apple mixture, and then dot this with spoonfuls of the remaining dough.
• Sprinkle the 2 remaining tablespoons of brown sugar over the cobbler.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the foil and bake an additional 30-40 minutes.
• May be served at room temperature, but really goes well served warm with some plain vanilla ice cream a la mode.