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

Source: Diabetic Living Magazine


Recipe Summary

1 hr 15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. For topping, in a medium bowl, stir together the 1/2 cup flour, 1/4 cup sugar and the oats. Using a pastry blender, cut in vegetable oil spread until the mixture resembles coarse crumbs. Stir in pine nuts.

  • For filling, in a large bowl, stir together 1/4 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.

  • 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 1/4 cup sugar. Nutrition Per Serving with Substitute: 146 cal., 21 g carb. Exchange: 1 other carb. Carb choices: 1 1/2.

Nutrition Facts

1/3 cup
181 calories; protein 2.6g; carbohydrates 29.7g; dietary fiber 3.1g; sugars 18.6g; fat 6.5g; saturated fat 1.4g; vitamin a iu 288.5IU; vitamin c 3.8mg; folate 5.2mcg; calcium 9.3mg; iron 0.8mg; magnesium 10.4mg; potassium 155.4mg; sodium 37.6mg.

1 1/2 other carbohydrate, 1 fat, 1/2 fruit