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Sugar Free Apple and Pear Crisp


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  • Topping:
  • 1/2 Cup Flour
  • 2 Tbs. Dark Brown Sugar
  • 1/4 Cup Splenda Granulated Sweetener
  • 1/4 tsp. Cinnamon
  • 1 Pinch of Nutmeg
  • 4 Tbs. Cold Butter, unsalted, cut into pieces
  • Filling:
  • 4 Large Tart Apples
  • 3 Bartlett or Anjou Pears
  • 2 Tbs. Splenda Granulated Sweetner
  • 3 Tbs. Apple Juice Concentrate



Step 1

Preheat oven to 400 degrees. Lightly butter a deep 2 to 2 1/2 quart baking dish; set aside. Prepare topping: Pour flour, brown sugar, Splenda granulated sweetener, cinnamon, and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer until the topping is crumbly or sandy in texture; set aside. Prepare filling: Peel, core, and thickly slice apples and pears. Place in the buttered baking dish. The fruit should be at least 2 1/2" deep in the pan. Add more fruit if necessary. Add Splenda granulated sweetener and apple juice concentrate. Toss until coated. Cover with topping. Bake in preheated oven 40-50 minutes or until fruit is tender and topping has browned.

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