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Recipe of the Week: Apple Cobbler 2

Apple Cobbler without the Guilt


  • 4 cups Cortland apples peeled, cored and sliced about 1/4-inch thick (3-4 medium apples)
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • 1 cup white whole wheat flour 
  • 2 tablespoons Splenda
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons oil 
  • ½ cup unsweetened almond milk
  • 1-2 tablespoons brown sugar Splenda packed


  1. Preheat oven to 375°F.
  2. Place sliced apples in a medium bowl. Drizzle with honey, then add cornstarch and cinnamon. Stir well to coat the apples.
  3. Transfer apples to a 9-inch x 13-inch (or 8-inch x12-inch) casserole dish sprayed with cooking spray.
  4. In a separate bowl, mix flour, Splenda, baking powder, baking soda and salt until well combined.
  5. Combine with oil using a fork, until mixture resembles small peas.
  6. Add almond milk and stir until just combined.
  7. Pour the crumb mixture over the apples in the casserole dish. Sprinkle the brown sugar Splenda evenly over the top of the batter.
  8. Bake at 375°F for 30-35 minutes, until the topping is golden brown and set.
  9. Remove and let sit for 10 minutes before serving.


Makes 4-6 servings. Count each serving as a breakfast or as a snack + a fruit.