Recipe by Simply Chris
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.
Top Review by MsTeechur
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!
- 6 cups Anjou pears or 6 cups bartlett pears, cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds)
- 1 tablespoon fresh lemon juice
- 1⁄3 cup Splenda granular
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons ground cinnamon, divided
- 1⁄3 cup whole wheat flour
- 1⁄2 cup brown Sugar Twin
- 1⁄2 teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1⁄3 cup oats
- 1⁄4 cup coarsely chopped pecans
Directions See How It's Made
- 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.