Recipe Image

Pineapple-Pear Crisp

  • 25 m
  • 50 m
Diabetic Living Magazine
“For a twist on the classic apple crisp, substitute pineapples and pears.”


    • 5 medium pears (about 1- ¾ pounds)
    • ¼ teaspoon ground cinnamon
    • 1¼ cups chopped fresh pineapple
    • ⅔ cup rolled oats
    • 1 tablespoon whole wheat flour
    • ¼ cup chopped hazelnuts (filberts) or pecans
    • 2 tablespoons packed brown sugar
    • 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • 2 tablespoons butter, melted
    • Low-fat vanilla frozen yogurt or ice cream (optional)


  • 1 Preheat oven to 375°F. Peel pears, if desired. Core and halve pears lengthwise. Arrange pear halves, cut sides up, in a 2-quart rectangular baking dish. Sprinkle with cinnamon. Top with pineapple.
  • 2 In a medium bowl, combine oats, whole wheat flour, hazelnuts or pecans, brown sugar, ginger, and nutmeg. Stir in melted butter until well mixed. Sprinkle oat mixture over fruit.
  • 3 Bake for 25 to 30 minutes or until pears are tender. If desired, serve with frozen yogurt or ice cream.
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