Splenda Apple and Pear Crisp

By Hklbrries

Ingredients

• Topping:
• 1/2 cup flour
• 2 tbsp dark brown sugar
• 1/4 cup Splenda Granular
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 4 tbsp cold, unsalted butter, cut into pieces
• Filling:
• 4 large MacIntosh or other tart apples
• 3 ripe Bartlett or Anjou pears
• 2 tbsp Splenda Granular
• 3 tbsp apple juice concentrate

Details

Servings 8
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 400 F. Lightly butter a deep 2- to 2 1/2-quart baking dish. Set aside.

Prepare topping. Pour flour, brown sugar, Splenda Granular, cinnamon and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer, using the paddle attachment, until the topping is crumbly or sandy in texture. Set aside.

Prepare filling. Peel, core and thickly slice the apples and pears. Place them in the buttered baking dish. The fruit should be at least 2 1/2 inches deep in the pan. Add more fruit, if necessary. Add Splenda Granular and apple juice concentrate. Toss until coated. Cover with the topping.

Bake in the preheated oven 40 to 50 minutes or until fruit is tender and the topping has browned.

Serve warm with low fat vanilla frozen yogurt.