Total Time
55mins
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

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!

MsTeechur December 15, 2012

This crisp was soo good. I like having no sugar in it. I'll be making this again. Thanks for a great recipe.

jacee23 October 06, 2008

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.

Andrea in NH April 05, 2005

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