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Apple Cherry Cobbler
Source: The Joslin Diabetes Gourmet Cookbook

This homey dessert rises to company status with the addition of dried cherries macerated in Calvados.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 166.9
Total Carbs 27.5 g
Dietary Fiber 2.0 g
Sugars 14.0 g
Total Fat 4.7 g
Saturated Fat 2.0 g
Unsaturated Fat 0.0 g
Potassium 3.2 mg
Protein 1.4 g
Sodium 66.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Fruits , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  dried tart cherries
3 tbsp  brandy
1 lb  medium apples
2 tbsp  fresh lemon juice
0 1/2 tsp  cardamom, ground
1 each  refrigerated pie dough
2 tbsp  sugar
  1. Preheat the oven to 350 degrees F. Combine dried cherries with Calvados: set aside for 15 minutes.
  2. Meanwhile, peel and core the apples; slice thinly lengthwise. Sprinkle apples with lemon juice and cardamom. Combine macerated cherries and apples.
  3. Roll out dough into a large, ragged circle about 14 inches in diameter. Fit dough into an 8-inch round ovenproof dish at least 2 inches deep, allowing the excess pastry to drape over the edge. Place the apples and cherries in the prepared dish, mounding slightly in the middle. Bring pastry up and over apples and cherries. (It will not quite cover fruit.) Sprinkle with sugar.
  4. Bake for 45 minutes, or until the crust is brown and filling is bubbling.

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