Pear-Rhubarb Crisp

Pear-Rhubarb Crisp

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From: Diabetic Living Magazine

The topping for this low-sugar dessert is made with whole grain cereals. It's easy to prepare and a good source of fiber.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium Bartlett pears or cooking apples (such as Rome, Braeburn, or Jonathan), cored and thinly sliced
  • 2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (see Tip)
  • ¼ cup all-purpose flour
  • ¼ cup honey
  • 2 tablespoons apple juice or apple cider
  • 1 cup oat square cereal, crushed
  • ¼ cup whole bran cereal, crushed
  • ¼ cup sliced almonds or chopped pecans
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • ½ (8 ounce) container frozen light whipped dessert topping, thawed (optional)


  • Prep

  • Ready In

  1. Preheat oven to 375°F. In a large bowl, combine pears or apples, rhubarb, and flour. Add the ¼ cup honey and the apple juice; toss gently to coat. Transfer fruit mixture to a 2-quart square baking dish. Cover with foil and bake for 30 to 40 minutes or just until pears or apples are tender.
  2. Meanwhile, to prepare the topping: in a medium bowl, combine crushed cereals and nuts. Add butter and the 1 tablespoon honey; toss to coat. Sprinkle over partially baked fruit mixture. Bake, uncovered, about 10 minutes more or until fruit is very tender and topping is lightly browned.
  3. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped dessert topping.
  • Tip: If using frozen rhubarb, measure while still frozen. Allow rhubarb to thaw in a large bowl about 1 hour or until the fruit is partially thawed but still icy; do not drain rhubarb. Continue as directed.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 169 calories; 5 g fat(2 g sat); 4 g fiber; 32 g carbohydrates; 2 g protein; 7 mg cholesterol; 55 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 fruit, ½ other carb, ½ starch

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