Pear-Cherry Crisp with Pine Nut Topper

Pear-Cherry Crisp with Pine Nut Topper

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From: Diabetic Living Magazine

This fruit-based dessert crisp is high in fiber, thanks to the crunchy topper made with whole-wheat flour, oats and pine nuts.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup white whole-wheat flour or all-purpose flour
  • ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
  • 3 tablespoons rolled oats
  • ⅓ cup tub-style 50-70% vegetable oil spread, chilled
  • ¼ cup pine nuts
  • ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
  • 2 tablespoons white whole-wheat flour or all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 4 cups sliced, cored fresh pears or pitted fresh peaches
  • 1 cup fresh or frozen unsweetened pitted dark sweet cherries
  • ½ teaspoon almond extract


  • Prep

  • Ready In

  1. Preheat oven to 375°F. For topping, in a medium bowl, stir together the ½ cup flour, ¼ cup sugar and the oats. Using a pastry blender, cut in vegetable oil spread until the mixture resembles coarse crumbs. Stir in pine nuts.
  2. For filling, in a large bowl, stir together ¼ cup sugar, the 2 tablespoons flour and the nutmeg. Add pear slices, cherries and almond extract. Toss gently to coat. Transfer filling to an ungreased 2-quart rectangular or square baking dish. Sprinkle topping over filling.
  3. Bake for 30 to 35 minutes or until filling is bubbly and topping is lightly browned. Cool in dish on wire rack about 20 minutes. Serve warm.
  • Tip: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition Per Serving with Substitute: 146 cal., 21 g carb. Exchange: 1 other carb. Carb choices: 1½.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 181 calories; 6 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 19 g sugars; 289 IU vitamin A; 4 mg vitamin C; 9 mg calcium; 1 mg iron; 38 mg sodium; 155 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, 1 fat, ½ fruit

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