Apple pear crisp/no sugar

Fruit grisps are very easy to adapt for a low sugar diet. all you end up with is the natural in the fruit. this natural sugar can be significant. By replacing any processed sugar with Splenda (my personal favorite) increasing the fiber content We can offset that some too.

I found a crisp recipe from Ina Garten on Food We tried it as written except for the measure for measure substitution of Splenda for sugar. It was truly lovely. However we prefer it without the citrus added in. So as I rewrite this for our use I am making those additions optional. I am also adding walnuts to the topping. They add the needed extra fiber and crunch I need. The following is the final version.

Apple pear crisp/no sugar added


2 pounds bosc pears
2 pounds fuji or gala apples
1 tsp orange zest (optional)
1 tsp lemon zest (optional)
2 Tbs orange juice (optional)
2 Tbs lemon juice (optional)
1/2 cup Splenda
1/4 cup AP flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg


1 1/2 cups AP flour
1 1/2 cups Splenda
1/2 tsp kosher salt
1 cup old fashioned oatmeal
2 sticks cold butter diced
3/4 cup chopped walnuts


Preheat oven to 350 degrees F.

Peel, core and cut fruit into large chunks. Put fruit into a large bowl add remaining filling ingredients. Stir until all fruit is coated. Pour into 9x13 greased pan.

For topping

combine first five items in a large bowl using either a mixer or a pastry mixer cut in the butter until mixture is in large crumbles. Stir in chopped walnuts. Cover the fruit completely by sprinkling the large crumbles over the top. Bake for 50 to 60 minutes. fruit will be bubbly and top golden brown.



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