Cherry-Apple Cobbler

Cherry-Apple Cobbler
Makes 10
Prep 15 m
Bake 55 m


  1. 1 of 1 Thaw 2 bags (12 oz each) pitted dark sweet cherries. Meanwhile, make dough: Whisk 1 cup all-purpose flour and 3/4 cup whole wheat flour with 3 tbsp granulated sugar, 1 tbsp baking powder and 1/4 tsp salt. Create a well in center of dry ingredients and pour in 1/2 cup milk and 1/3 cup olive oil. Stir until dough comes together. On a floured surface, roll dough to 1/4-inch thickness. Cut out 2 1/2-inch circles with a cookie cutter, re-rolling scraps as needed. You should get about 18 rounds. Toss thawed cherries with 2 peeled, cored and diced Granny Smith apples, 1/3 cup granulated sugar, 3 tbsp all-purpose flour, 1/2 tsp ground cinnamon and a pinch of salt. Coat a 2 qt baking dish with nonstick cooking spray and add cherry mixture. Top with dough rounds, overlapping slightly. Bake at 350 degrees for 55 minutes. Dust with 1 tbsp confectioners' sugar before serving.
Nutrition Information for Cherry-Apple Cobbler
Servings Per Recipe: 10
Per Serving: 144 mg sodium, 30 g sugar, 4 g pro., 48 g carb., 3 g fiber, 8 g Fat, total, 1 g sat. fat, 270 kcal cal.