Harvest Pear Crisp

"This is a recipe adapted from one I found in Cooking Light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with Sugar Free ice cream."
 
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Ready In:
55mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Pre-heat oven to 375.
  • Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
  • Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
  • Add cornstarch mixture to pear mixture; toss well to coat.
  • Lightly spoon flour into a dry measuring cup.
  • Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
  • Pulse 2 times or until combined.
  • Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
  • Add oats and pecans, pulse 2 times.
  • Sprinkle flour mixture evenly over pear mixture.
  • Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
  • Cool 20 minutes on a wire rack.
  • Serve warm or at room temperature.

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Reviews

  1. I have made this a number of times from the Cooking Light version, but made the same substitutions you did. I used yours today and added fresh cranberries which gives it a nice holiday flavor. I took this recipe for Thanksgiving figuring I'd have some to take home and enjoy. Nope! It was gone! Happened that there was a man with diabetes dining with us, so he was especially appreciative!
     
  2. This crisp was soo good. I like having no sugar in it. I'll be making this again. Thanks for a great recipe.
     
  3. This crisp is wonderful. I doubled the recipe and used part of a 28 oz. can of light pears. I assembled it in a 9 x 13 pan. As soon as people heard it was made with Splenda they all decided that they could try a piece. It was gone in a flash. Thanks for a great recipe.
     
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RECIPE SUBMITTED BY

<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
 
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