Strawberry Apple Cobbler
6 cups tart apples-peeled, cored and sliced
3 cups California strawberries
1 cup apple juice (not concentrate)
2 tbls. flour
1 tbls. lemon juice
1/2 tsp. cinnamon
3 egg whites
1/2 cup frozen apple juice concentrate-thawed
1 cup whole wheat pastry flour
1/3 cup nonfat dry milk
1/3 cup rolled oats
Preheat oven to 425 degrees. Whisk the apple and lemon juices with the cinnamon and 2 tbls. flour. Place apples in a 11×9 baking dish. Pour the flour-juice mixture over the apples and put in oven for 25 minutes. Meanwhile, whip egg whites till soft peaks form. Add the thawed frozen apple juice concentrate and whip till they stand in stiff peaks. Mix together the whole wheat pastry flour, dry milk and rolled oats and gently fold in to the stiff egg whites. The batter will fall somewhat but do not overmix. Reduce the oven temperature to 350 degrees. When apples are baked, stir in the strawberries. Drop the batter by large spoonfuls over the fruit and bake an additional 25 minutes, or until browned.
Serve warm or at room temperature.