1 tbsp. cornstarch
1/2 c. apple juice, divided
5 c. peeled, sliced apples
1/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Vegetable cooking spray
1/2 c. flour
2 tbsp. corn oil butter
1 to 2 tbsp. cold water

Combine cornstarch and 1/4 cup apple juice; set aside. Combine remaining 1/4 cup apple juice and next 5 ingredients in a heavy saucepan, bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.

Crust: Place flour in a small bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with fork until dry ingredients are moistened. Shape into a ball; gently press between 2 sheets of heavy duty plastic wrap into a 4 inch circle. Chill 15 minutes. Roll dough into 8 inch square; freeze 5 minutes. Remove top sheet of plastic wrap; cut dough into strips to fit baking dish. Arrange strips over apples in a lattice design. Bake at 425 degrees for 30 to 35 minutes or until cobbler is bubbly and crust is golden. 6 servings (169 calories per 1/2 cup serving.