Recipe Image

Pear-Rhubarb Crisp

  • 25 m
  • 1 h 35 m
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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019