Sour Cream Apple Cobbler

Ingredients

• 1 cup apple juice unsweetened
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 3 tablespoons butter cold cut into small pieces
• 1 cup flour all-purpose
• 6 medium granny smith apples peeled sliced
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest fresh grated
• 0.7 cup cup heavy whipping cream sour reduced-fat
• 2 tablespoons splenda® no calorie sweetener 
• 0.3 teaspoon salt 
• 0.3 cup skim milk 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat the oven to 375 degrees F.
2. Coat an 8-inch square baking dish with cooking spray; set aside.
3. Whisk together SPLENDA® Granulated Sweetener, flour, cinnamon, apple juice, lemon juice, and lemon zest in a medium bowl; set aside.
4. Melt butter in a large nonstick skillet over medium-high heat; add apples and cook, stirring often, until softened, 8 minutes. Stir in apple juice mixture and bring to a boil; stir in raisins, if desired. Spoon apple mixture into prepared baking dish.
5. Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in the bowl of a food processor; add butter and pulse until mixture resembles coarse meal.
6. Transfer mixture to a medium bowl; stir in the sour cream, milk, and vanilla. Drop dough by spoonfuls onto the apple mixture; bake 25 minutes or until topping is lightly browned.
7. Serve warm.