It's the Holiday Season so I took an old recipe and adapted to a gluten-free, mostly sugar-free and a no-sugar option.
This reminds me of my grandmothers favorite dessert of hot apple pie cobbler only with a new healthier "twist".
2 (8 oz.) cans refrigerated crescent roll dough or any puff-type pastry (I found some gluten-free or make your own)
2 large Granny Smith apples, cored and peeled
1 stick (4 oz) salted organic butter (can substitute coconut oil)
1 ½ cups Golden Lakanto™ natural sugar – tastes and measures exactly like sugar with ZEERO calories-fat-carbs – you can buy online...it comes in the white or golden)
1 ½ tsp vanilla extract
2 tsp ground cinnamon
6 oz. lemon-lime soda (okay, I don’t drink soda’s but since I removed the sugar and replaced with natural sweetener, the 6 oz. in this recipe is a treat for special occasions). I’ve also used this recipe and substituted plain club soda and added some fresh lemon and lime juice.
- Preheat your oven to 350 F.
- Spray a 9×13 pan with non-stick coconut spray.
- Slice the cored and peeled apples into eight wedges.
- Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.
- Place one apple slice on the wide end of the triangle, then roll up like a crescent roll. Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.
- Place the organic butter, or coconut oil, in a small pan on simmer until melted.
- Stir in the sugar, vanilla, and cinnamon, then spread evenly over the roll-ups in the pan.
- Pour the lemon-lime soda around the edges of the pan.
- Bake at 350F for 35-40 minutes, or until the roll-ups are golden brown on top.
A beautiful fall/winter option is to get creative and also cut some leafs to place on top and then use some blended cranberries with natural sweetener to top it and serve with cinnamon sticks.
May your Thanksgiving Holidays be healthy and safe, Dr. Gloria