I took this recipe from the above mentioned book and changed just a few ingredients. I couldn't find Brown Rice Syrup to save my life and since we don't care for nuts in/on anything. I substituted some barely crushed Special K flakes for the nuts to get that kind of nutty crunch and honey for the brown rice syrup.
I have to say that I seriously doubted that any dessert that wasn't made with cups and cups of sugar or a sugar substitute would taste very good. This was amazingly refreshing! Great flavor, just the right amount of sweetness and very light. The flavors of the fruits really shine through and the cereal I substituted for the nuts gave it a nice little crunch. Perfect.
I can see myself making this with all kinds of fresh fruit combinations. No more sugar laden fruit pies/crisps for us!
Apple-Pear Crisp (adapted from the recipe found in Reversing Diabetes Cookbook)
- Cooking Spray
- 2 medium apples
- 2 medium pears
- 1/4 cup frozen apple juice concentrate
- 1 tablespoon lemon juice
- 1 tablespoon plus 1/3 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 cup uncooked oatmeal
- 2 tablespoons hazelnut or almond oil
- 1/4 cup lightly crushed Special K cereal (see above notes)
- 2 tablespoons honey (see above notes)
Heat oven to 350 degrees.
Peel, core and cube apples and pears.
Mix apples, pears, juice concentrate, lemon juice, 1 tablespoon flour and 1/2 teaspoon cinnamon in large bowl.
Pour into sprayed 8x8 baking dish.
In another bowl, mix 1/3 cup flour, oatmeal, 1/2 teaspoon cinnamon, almond oil, cereal and honey. Mix until the flour is all moistened.
Pour over the top of the fruit and smooth out with the back of your spoon.
Bake at 350 degrees for 40-50 min, until hot, brown and bubbly.
Makes 9 servings: 173 calories; 6g fat; 3g protein; 29g carbohydrate; 4g fiber.
Exchanges: 1 grain (starch), 1 fruit, 1 fat.