| previous | next |
Title: My Fruit Crisp > Amended- Low Fat, Diabetic.
Categories: Fruit Dessert Breakfast Blank
Yield: 6 Servings
| 1 | c | Uncooked oatmeal |
| 1/2 | c | Brown sugar * |
| 1 | c | All purpose flour |
| 1/2 | c | Butter or Marg. ** |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Ginger |
| 3 | c | Fresh fruit; sliced apples, Peaches, cherries, berries, Rhub |
| 1/4 | c | Sugar or more for rhubarb*** |
| 1 | ts | Lemon juice |
This is less sweet than most Crisp and Crumble recipes. It makes a good breakfast meal as well as a dessert.
*For glucose sensitive or diabetic diets reduce brown sugar to 1/4 cup and add 1/8 c fructose which has more sweetening power. Or substitute with artificial sweeteners.
** To reduce fat and cholesterol replace with 1/3 cup apple sauce, prune puree, "WonderFree" tm Fat & Egg Substitute or similar product and 1/6 cup vegetable oil.
*** Or 1/8 cup fructose.
Mix together oatmeal, flour, spices and brown sugar. Cut in butter or margarine until crumbly. In another bowl mix fruit, white sugar and lemon juice together. Grease an 8" square pan. Cover the fruit with the crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or ice cream. At our home we generally have it hot with ice cream and any left overs are eaten cold with milk the next morning.
Posted by Jim Weller.
| previous | next |