Cooking Light Way to Bake

Featured Recipe: Cast-Iron Apple Cobbler

Yield: 10 servings (serving size: about 3/4 cup). For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.

• 6.75 ounces all-purpose flour (about 11/2 cups), divided
• 12 cups thinly sliced peeled Fuji apple (about 4 pounds)
• 2/3 cup sugar, divided
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup water
• 2 teaspoons baking powder
• 1/4 cup chilled butter, cut into small pieces
• 1 cup low-fat buttermilk

1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2.25 ounces flour (about 1/2 cup), apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron Dutch oven. Add 1/2 cup water.
3. Combine remaining 4.5 ounces flour (about 1 cup), remaining 1/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Drop batter by tablespoonfuls over apple mixture. Bake at 375° for 1 hour or until bubbly and browned. Serve warm.

CALORIES 257; FAT 7.4g (sat 4.5g, mono 1.9g, poly 0.4g); PROTEIN 3.2g; CARB 46.1g; FIBER 2.3g; CHOL 19mg; IRON 1.1mg; SODIUM 349mg; CALC 96mg