What can be sweeter on a chilly Fall evening than warm cinnamon apples topped with a sweet golden cobbler crust. Top this with a spoon of whipped topping or frozen yogurt and you'll feel like you're in a state of apple bliss!
I've been playing around with this cobbler for a few weeks and I'm so excited finally got it right! This was delicious and you'll never know it doesn't have all the butter most cobblers call for. You could make this in a pie dish, if you want to serve it for Thanksgiving, but I love the portion control you get for making them in ramekins. Those of you who prefer Splenda or Truvia, you could certainly swap it out for the agave in the apples.
Skinny Apple Cobbler
Skinnytaste.com
Servings: 6 • Size: 1 cobbler • Old Points: 5 pts • Points+: 7 pts
Calories: 261.5 • Fat: 4.7 • Carbs: 56.9 • Fiber: 4.2 • Protein: 1.9 • Sugar: 39.6
Sodium: 168.1 g
For the Filling:
- 2 1/2 lbs Gala apples, peeled, cored and sliced 1/4" thick*
- 1/2 cup agave (or sugar)
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of sea salt
- 2 tbsp fresh lemon juice
- 1/2 cup water
For the Topping:
- 1/4 cup King Arthur white whole wheat flour
- 1/4 cup King Arthur all purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp chilled light butter, cut into small pieces (I used Land O Lakes)
- 1/3 cup low-fat buttermilk
- 1 tbsp canola oil
- 1 tsp light brown sugar (unpacked)
In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft. Divide warm apples into 6 (8 oz) ramekins.
Preheat the oven to 400°. In a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt. Cut in chilled butter (must be cold) using a pastry cutter (or 2 knives) until pebble-sized pieces are formed.
In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, careful not to over-mix. Spoon the batter over the apples in the ramekins.
Sprinkle with brown sugar and bake 30 minutes, until apples are bubbling and the topping is golden. Let it stand 8 to 10 minutes before eating.
*weight of peeled apples 26.5 oz
oh wow this looks so good! can't wait to try it :)
ReplyDeleteLooks great and eager to try. Any idea on what the points might be without adding the topping?
ReplyDeleteThat looks soooo good!
ReplyDeleteThis looks so delish :) i'md definitely trying it! Love your blog!
ReplyDeleteOkay, silly question. How do you cut butter? This looks amazing BTW I'm going to make this next week :) we did the rice krispy treats last night so we are good on desserts right now, also AMAZING!!
ReplyDeleteNicole, I forgot to save the n.i. so I no longer have the info for the topping.
ReplyDeleteO M G.... apple cobbler is my absolute favorite dessert. EVER! thank you thank you thank you!! I love ur site, and i love you! :)
ReplyDeleteThis looks great. Any chance you have a "crumble" or "crisp" topping rather than a cobbler topping? Our family has always preferred an apple crisp to and apple cobbler and I'd love to make this for the holidays. I used to make an Apple Brown Betty with crushed pecans, brown sugar and butter for the topping. Yummy but not very healthy.
ReplyDeleteGina, I don't have the cute little ramekins. Could you do this in a 9x13 pan and still keep it at 6 servings and same points values?
ReplyDeleteWould you happen to know approximately how many apples make up 2 1/2 lbs? Thanks!
ReplyDeleteI'm typically more of an apple crisp or pie girl, but these individual cobblers look so fantastic! Definitely a must-make =).
ReplyDeleteDefinitely Making This for Thanksgiving :) looks yummy
ReplyDeleteYum Yum Yum! Now I am hungry! Thanks for sharing!
ReplyDeleteThis is about 6-7 apples depending on the size of them. A pie dish would be perfect instead of the ramekins.
ReplyDeleteI'm on my phone but I have an apple crisp on my blog. Do a search on the top right!
To cut butter take really cold butter and cut it withe 2 knives or a pastry cutter.
Gina, thanks for all the great recipes! Here's a tip for cutting butter into flour. Stick the butter in the freezer for at least 30 minutes. Then use a cheese grater to grate the butter into the flour mixture. It creates the perfect sized pieces of butter to mix in with the flour and the butter stays cold b/c it is almost frozen.
ReplyDeleteYumm, this sounds delish! Great fall recipe! I just LOVE your purple ramekins too!! Thanks for always giving us out here fabulous dishes to try at home!!
ReplyDeleteThese look delicious and I think I found my Thanksgiving dessert. :)
ReplyDeleteHow would the cooking differ if I made it in a single large dish?
mmm yum! Reminds me of the peach cobbler I made last winter with a pancake top. Need to get back to making cobblers!
ReplyDeleteInstead of sugar/agave, do you think Splenda would work?
ReplyDeleteAnd thank you for all the super yummy recipes you have created and shared. You have single handedly solved the dilemma between my weight watcher needs and my family's picky, non-weight watcher taste buds!!!
Rachelle thanks for sharing the tip! I used to do that before I bought a pastry cutter!
ReplyDeleteThe purple ramekins are from home goods!
Baking time would be the same in a pie dish.
And yes, you can replace the sugar with Splenda or Truvia if you like it, it would bring down the points.
Love this! Can't wait to try :)
ReplyDeleteThis looks very good.I just bought a 10lb bag of apples thinking of diffrent recipes.Thanks for the recipe.
ReplyDeleteThank you once again, Gina! My mom is recently on WW, and hot apple desserts are her absolute favorite. This is going to be perfect for Thanksgiving! You're the best!
ReplyDeleteDo you have a low fat cornbread dressing recipe,
ReplyDeletelot's of request at Weight Watchers meeting.
This looks amazing. I LOVE fall inspired recipes.
ReplyDeleteThis looks so good! What a great side dish or even to have for breakfast! Yum!!
ReplyDeletethis looks absolutely gorgeous! by the way, I made your pork chops seasoned with paprika some days ago...my family loved it!
ReplyDeletedo you think that you could use canned apples for this recipe?
ReplyDeleteOK, It really would be nice if the people that review these recipes actually make them and review them on whether or not they like or dislike the recipe. Most comments state that it looks good and can't wait to try it.
ReplyDeletePlease make it then review it. That would be helpful! Thank you
Canned apples would work, but of course homemade is always best!
ReplyDeleteI made this and thought is was incredible. I've made other low fat recipes and they were just ok. This doesn't taste light at all. I am making this again for Thanksgiving, thanks for sharing.
ReplyDeleteThis looks delicious and easy to make. Plus my husband loves all apple desserts. Is there a substitution for the buttermilk? That's the one ingredient I never have on hand...
ReplyDeleteI think 1% milk would work in it's place.
ReplyDeleteThis is such a gorgeous dessert. It also sounds absolutely delicious.
ReplyDeleteMade this tonight didn't have lemons so substituted for 1 tbs of white vineger. This dessert was awesome a must do again!
ReplyDelete@Hannah, you don't need to keep buttermilk on hand. Instead put a tablespoon of vinegar or lemon juice in a 1 cup measure and add enough milk to make 1 cup. Let sit for 10 minutes. And you'll have buttermilk! Or you can use powdered buttermilk.
ReplyDeleteThanks Gina. Have tried and loved so many of your recipes. Your blog is my absolute go-to since I joined ww. Any idea how I can figure out how many points to shave off of this recipe when using Splenda instead of agave? Thanks!
ReplyDeleteNancy, you'll have to plug it into recipe builder to see the difference using splenda since I didn't save it.
ReplyDeleteI made this recipe tonight and it is a WINNER!!!
ReplyDeleteWould you still use the same amount (of filling) for a 9 x 13 pan? And would the cooking time be the same too?
ReplyDeleteMy wife has a gluten allergy. Curious how this would taste if I subbed gluten free flour mix for flour in recipe? Would that work? Any suggestion. I just started to modify stuff as we just found out that is the allergy she has.
ReplyDeleteI just made a gluten free version of this and thought it was pretty good. I subbed 1/4 cup brown rice flour and 1/4 cup white rice flour and added 1 tsp xanthan gum to help the texture. I also used coconut palm sugar in place of the sugar and a mix of Gala and Granny Smith apples. Very tasty, not quite as rich as Grandma's, but I think that is the point here.
ReplyDeleteI made mine in an 8 X 8 square baking dish and baked for 30 minutes, which turned out fine.
Aja, for a 9 x 13 I think you would have to increase the recipe. This would work in a 9 x 9.
ReplyDeleteTom thanks for sharing your gluten free version.
It seems strange to suggest subbing the same amount of sugar for agave. Agave is about 1.5 times sweeter, so you'd need more like 3/4 c sugar to achieve the level of sweetness you want in the recipe.
ReplyDeleteMy mother and my step-mother don't agree on much, but they do agree I have too much kitchen "stuff". This recipe is inspiring me to go out and add to my collection by buying some ramekins. :) Love your website. Thanks so much Gina!
ReplyDeleteHas anyone tried other flour instead of the King Arthur brand?
ReplyDeleteMade this tonight. Made it exactly as written except I used Granny Smith apples instead of Gala. It was sooooo good!! I would definitely make it again. Thanks, Gina!
ReplyDeleteGreta, I don't think using the same amount would hurt the recipe, and it would keep it the same points.
ReplyDeleteJanine, join the club!
You're welcome Ali!
Made this tonight they were so so good. Reminded me of my favorite apple pie my grandma makes. Thanks Gina for such an awesome recipe!
ReplyDeleteThis was DELICIOUS! I just made it, with two Red Delicious apples that were rolling around in my fridge begging to be used for something. I only had four smaller ramekins on hand, so I just reduced everything a bit (with a little boil-over in the oven). I used whole milk (not very skinny, but what I had on hand) instead of buttermilk, and can confirm that it worked just fine. I also had only whole wheat flour on hand (and not the white, either) and it was fine, too. I will definitely be making this again ... it was just what I needed for a cold evening. :)
ReplyDeleteMade this tonight and it is fabulous. I'll be making this for Thanksgiving!!
ReplyDeleteHello Gina- I am having a SkinnyTaste dinner party this Saturday and I plan to make this for desert. I was wondering could I prep everything and put the desert together in the morning and keep it in the fridge until baking time later in the evening? Your advice is appreciated!
ReplyDeleteThanks!
You can make this ahead of time, then reheat in the microwave, works out fine!
ReplyDeleteisn't this fab : )
ReplyDeleteWhere are your ramekins from??
ReplyDeleteI found my answer in the previous post. :)
ReplyDeleteCoud you use reduced fat Bisquick for the topping?
ReplyDeleteGina can I replace the agave and sugar for splenda??
ReplyDeleteI'm sure bisquick would be great!
ReplyDeleteYes, you can use Splenda instead.
Made this up this weekend. We had guests so I used my 6 ramekins & also made another one in a pie pan. Both were delicious - although next time I need to remember to put a cookie sheet on the rack below to catch the drippings! This got rave reviews. Didn't taste "light" at all. :) (Oh & I used sugar - and it was the perfect amount of sweetness).
ReplyDeleteHi Gina!
ReplyDeleteThanks SOOO much for this recipe! I just made it tonight and it was AHHH-mazing! I've made a ton of your recipes and have NEVER had a bad one :) Here's a pic of my apple cobblers from tonight!
http://campl.us/gMDJ
Thanks again!
Just completed my test drive for Thanksgiving dinner. Luckily I halved it (since I only have 3 ramekins at present) as 2 are already devoured. It's research,lol.
ReplyDeleteDelicious & very pretty. EVen in white ramekins.
I agree with the reveiwer who said make it first then review it. It does look great, but being so close to the holiday, I want to know whether I should make or go onto something else. I really enjoy the site and like how current it is. Thanks everyone. Thank you Gina for pulling it together for us.
ReplyDeleteWhere did you get your purple dishes from? Super Cute!
ReplyDeleteSo happy you all liked it!!
ReplyDeleteThe ramekins ate from Home Goods :)
This recipe could so easily be made gluten free. Omit the cornstarch in the filling and use rice flour for the crust. I think I might try this, it looks so good. Thanks. Beth
ReplyDeletedo you think you could prepare everything the night before and then just do the final baking step the next day? or are you better off baking everything and just reheating?
ReplyDeleteDo you think this would work with pears instead of apples? I have a whole bunch of pears I'm trying to figure out what to do with.
ReplyDeleteGood to know Beth!
ReplyDeleteDeanna I would bake, then reheat.
Pears would be fab!!
I made this to take to my Parents for my Mom's birthday and they had no idea it was a skinny version. This was sooo good! Thank you!
ReplyDeletewhat size are the ramkins you used?
ReplyDelete8 oz
DeleteI made this dessert for my girlfriends tonight and it was awesome!!!!!! Thank you so much Gina for sharing. Your site is truly amazing!
ReplyDeleteIf you wanted to use another fruit such as blackberries or peaches, how many cups of fruit should you use?
ReplyDeleteAbout 4 1/2 cups
DeleteThe instructions say salt in the "topping" but it's not listed with ingredients. How much do I use? Help! My apples are already done! Thanks!
ReplyDeleteI went ahead and guessed 1/4 tsp. of salt and it tasted fine.
ReplyDeletethis looks absolutely fantastic! I'm definitely making this with my girls tonight/tomorrow and will share our experience!
ReplyDeleteI made this tonight with some apples my kids brought home from apple picking and it was delicious! I used about 6 apples (med-large sized) and I weighed it to make sure it was about 26oz peeled. I didn't have buttermilk so I made my own with white vinegar (1T) and milk and it worked out perfect. I was going to double the topping but glad I didn't as it was plenty and very tasty. My parents were here and they wanted some to take home. Really delicious!!
ReplyDeleteP.S. I didn't use any of the salt b/c I couldn't figure out where to fit it in the topping and it wasn't missed at all!
ReplyDeleteGina I love this recipe and its about time to make it again (my husband is begging for it) but I was wondering if instead of buttermilk i could use 1% or even 0% milk. I hate buying buttermilk because I never use it all and I end up tossing it.
ReplyDeleteI don't see why not!
DeleteI made this last night and we LOVED it! I used granny smith apples and halved the recipe for just my husband and me. I highly recommend freshly grated nutmeg if you have it on hand. I had to add extra water when cooking the apples and I put cinnamon and nutmeg in the topping. Thank you for this perfect fall recipe!
ReplyDeleteHi, If I wanted to make this for 8 instead of 6, can you tell me how much to increase the recipe by? I am a beginner :)
ReplyDelete