Living With Diabetes Diabetic Recipes: Apple and Cranberry Pandowdy, LaVonne

Recipe Title:: Apple and Cranberry Pandowdy

Contributed By: LaVonne

Additional Credits for The Recipe
From Martha Stewart Living Omnimedia

This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.

This is not necessarily diabetic friendly but if you exercise moderation I see no reason you can't enjoy a portion.

List of Ingredients:


For the Crust
3/4 cup(s) (spooned and leveled) all-purpose flour, plus more for rolling
1/4 teaspoon(s) granulated sugar
1/4 teaspoon(s) coarse salt
6 tablespoon(s) (3/4 stick) cold unsalted butter, cut into pieces
1 tablespoon(s) (or up to 2 tablespoons) ice water

For the Filling
3 (1 1/2 pounds) Rome apples, peeled, cored, and cut into 1/2-inch slices
4 (1 1/2 pounds) McIntosh apples, peeled, cored, and cut into 1/2-inch slices
1 cup(s) cranberries, thawed if frozen
1/3 cup(s) packed light-brown sugar
1 tablespoon(s) fresh lemon juice
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt
2 tablespoon(s) unsalted butter, cut into pieces
1 tablespoon(s) heavy cream
2 teaspoon(s) coarse sugar

1.Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
2.Make filling: Preheat oven to 375 degrees F. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.

Cooking Time and Temperature:
Total Time: 1 hr 30 min

Prep Time: 25 min

Oven Temp: 375

Number of Servings: 8 servings

Nutritional Analysis: not given

Cookbook Category

Cooking / Prep Method

(Image by LaVonne)
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According to the CDC Diabetes is one of the most common chronic diseases in children and adolescents; about 151,000 people below the age of 20 years have diabetes. When diabetes strikes during childhood, it is routinely assumed to be type 1, or juvenile-onset diabetes. However, in the last 2 decades, type 2 diabetes (formerly known as adult-onset diabetes) has been reported among U.S. children and adolescents with increasing frequency.