Pear-Cherry Crisp with Pine Nut Topper
Recipe from Diabetic Living

The crunchy topper for this fruit-based dessert is made with whole wheat flour, oats and pine nuts. Those healthy ingredients boost the fiber in this recipe.


Pear-Cherry Crisp with Pine Nut Topper


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Prep Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 10 (about 1/3-cup) servings
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Ingredients
 
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  • 1/2  cup  white whole wheat flour or all-purpose flourOn Sale
  • 1/4  cup  sugar or sugar substitute* equivalent to 1/4 cup sugarOn Sale
  • 3  tablespoons  rolled oatsOn Sale
  • 1/3  cup  tub-style 50% to 70% vegetable oil spread, chilledOn Sale
  • 1/4  cup  pine nutsOn Sale
  • 1/4  cup  sugar or sugar substitute* equivalent to 1/4 cup sugarOn Sale
  • 2  tablespoons  white whole wheat flour or all-purpose flourOn Sale
  • 1/4  teaspoon  ground nutmegOn Sale
  • 4  cups  sliced, cored fresh pears or pitted fresh peachesOn Sale
  • 1  cup  fresh or frozen unsweetened pitted dark sweet cherriesOn Sale
  • 1/2  teaspoon  almond extractOn Sale
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Directions
1.
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.
2.
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.
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. Makes 10 (about 1/3-cup) servings

Sugar Substitutes
Choose Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.PER SERVING WITH SUGAR SUBSTITUTE: 146 cal., 21 g carb.Eschange: 1 other carb.Carb choices: 1 1/2
Nutrition information
Calories 180, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 38 mg, Carbohydrate 29 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Other Carbohydrate 1.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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