Diet Apple Pie Ala Mode Cobbler Recipes

SUPER SIMPLE APPLE COBBLER PIE (DIET)

Steps:

• 1. Preheat oven to 400 degrees. Wash the all apples. Core and slice the Granny Smith apples. Core and dice the red delicious apple. (removing skins is not necessary)
• 2. Mix the apples togather in a large bowl.
• 3. Combine margerin, cinnamon and splenda in a sauce pan. Melt the ingredients to a boil.
• 4. Add all apple to one pie shell.
• 5. Pour melted margerine combination over the apples in the pie shell.
• 6. Place 2nd pie shell over the filled pie shell and pinch the edges. Score the the crust and place the pie in the oven.
• 7. Bake for 50 minutes.
• 8. Serve warm. Yummy with sugar-free fat-free whipped toppings or sugar -free ice cream! YUM!

GRANDMA'S APPLE PIE 'ALA MODE' MOONSHINE

Steps:

• Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
• Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

KETO APPLE COBBLER

Steps:

• Pre-heat 350
• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
• Dot the filling with 2 tablespoons of sliced butter.
• Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

DIET APPLE PIE ALA MODE "COBBLER"

Steps:

• Toss apple slices with a little non-stick spray, sweetener and cinnamon in a small microwave safe bowl.
• Cover with plastic wrap (or a lid) and microwave for 3 minutes.
• Carefully remove plastic wrap (hot and steamy).
• Stir in Special K.
• Top with with whipped cream.

APPLE CRUNCH A LA MODE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
• Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
• Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.

APPLE PIE A LA MODE TACO CUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour apple pie filling into a bowl. Dice the apple slices.
• Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
• Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
• Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.

SALTED CARAMEL APPLE PIE A LA MODE

Steps:

• Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
• Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
• Preheat oven to 425 degrees F (220 degrees C).
• Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
• Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
• Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
• Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
• Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.

THE BEST PUMPKIN PIE COBBLER

Steps:

• In large bowl, combine all ingredients except butter, nuts, and cake mix.
• Mix well.
• Pour into greased 9x13 pan.
• Sprinkle dry cake mix evenly over the pumpkin mixture.
• Melt butter and drizzle it over the cake mix.
• If using, sprinkle with nuts.
• Bake 1 hour or until done.
• Best when eaten warm and served with french vanilla ice cream.
• Hope you enjoy as much as we do!