Lunch: Apple-Cherry Cobbler with Sweet Spiral Biscuits Recipe | Myrecipes

Recipe by Robert Landolphi Fresh apples and frozen cherries create the ultimate marriage of sweet-tart flavors in this kid-approved dessert. Gluten-free spiral biscuits take the place of the traditional drop biscuit dough used to top cobblers.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Apples

Health and fertility benefits of Apple-Cherry Cobbler with Sweet Spiral Biscuits Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

4 large Fuji apples, peeled and cut into 1/4-inch slices (about 6 cups)
1 (12-ounce) package frozen pitted dark sweet cherries, thawed and drained
1 cup granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Cooking spray

Instructions

Preheat oven to 400 °.
To prepare filling, combine first 6 ingredients in a large bowl; toss gently to combine. Spoon mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray.
To prepare biscuits, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 tablespoons granulated sugar, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in 1/3 cup buttery spread with a pastry blender or 2 knives until mixture resembles coarse meal. Make a well in center of flour mixture; add rice milk and egg, stirring just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 to 6 times. Roll dough into a 12 x 12-inch square. Brush 1 tablespoon melted buttery spread over dough; sprinkle evenly with brown sugar. Roll up dough tightly, jelly-roll fashion. Pinch seams and ends to seal. Cut into 12 (1-inch) slices; place in a single layer on top of filling. Bake at 400 ° for 40 minutes or until biscuits are golden brown.

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