Cherry Spice Cobbler

 

Serves: 12

 

1 16 -ounce can pitted dark sweet cherries packed in water

2 Tablespoons butter melted

3 Tablespoons sugar

teaspoon vanilla extract

1 Tablespoon cornstarch

1 Tablespoon lemon juice

1 1 cup flour unbleached flour

cup sugar

1 teaspoon of baking powder

teaspoon salt

teaspoon cinnamon

teaspoon allspice

teaspoon nutmeg

teaspoon ginger ground

cup canola oil

2 egg whites

teaspoon vanilla extract

cup milk skim

cup sugar

4 Tablespoons dry oats

teaspoon cinnamon

2 Tablespoons butter melted

 

Heat oven to 350. Coat a 9-inch square baking dish with cooking spray and set aside.

 

For the cherry sauce: (1st 6 ingredients) Drain the cherries and reserve the juice and the cherries separately. Place the cherry juice and sugar in a small saucepan; bring to a boil. In a small bowl, stir together the cornstarch and lemon juice to make a thin paste. Stir the cornstarch mixture into the hot cherry juice and cook 30 seconds, or until the sauce thickens. Remove from heat and stir in the vanilla extract. Set aside.

 

For the cake: (next 12 ingredients) In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, nutmeg and ginger. In a separate container, stir together the oil, egg whites, vanilla extract and milk. Using a spatula or wooden spoon, stir the liquid ingredients into the dry ingredients, stirring about 5 times. Fold in the cherries gently until all ingredients are mixed. Do not over mix. Spoon the batter into the prepared baking dish.

 

For the topping: (last 4 ingredients) In the bowl of a food processor or blender, combine the flour, sugar, oats and cinnamon. Puree until the oats are fine. Add the butter and turn on the machine briefly to mix. The mixture will look dry. Sprinkle the topping evenly over the cake. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

 

Immediately pour the cherry sauce over the cake. Allow cooling 15 to 20 minutes in the pan. Cut into squares.

 

Makes 12 (2-inch) servings.

 

Calories, 219; fat, 6.8 grams (28 percent of calories from fat); protein, 3.4 grams; carbohydrate, 37; dietary fiber, 0.6 gram; cholesterol, 5.3 milligrams; sodium, 126 milligrams.