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Easy Apricot Cobbler Recipe

Even folks who watch their diets deserve to splurge on dessert. This fruity cobbler featuring apricots is simply delicious.—Mrs. Curtis Jeffery, Burr Oak, Kansas

This recipe is:

Diabetic Friendly

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Easy Apricot Cobbler Recipe

Prep: 15 min. Bake: 55 min.

Yield: 9 Servings

15 55 70

Ingredients

1 can (29 ounces) light apricot halves
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold butter, cubed
1/4 cup water

Directions

Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside.
In a bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top.
Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Yield: 9 servings.

Nutritional Facts One serving equals 138 calories, 7 g fat (0 saturated fat), 0 cholesterol, 181 mg sodium, 17 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.

Originally published as Apricot Cobbler in Country Woman March/April 1999, p36