Recipe Image

Pear-Cherry Crisp with Pine Nut Topper

  • 25 m
  • 1 h 15 m
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.”


    • 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


  • 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(R) Granular or Sweet 'N Low(R) 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.
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