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Cranberry Apple Crisp

Posted By Diabetic Gourmet On October 21, 2010 @ 12:00 am In Apple Dessert Recipes,Apple Recipes,Christmas Dessert Recipes,Christmas Pie Recipes,Christmas Recipes,Diabetic Dessert Recipes,Diabetic Recipe Archive,Easter Dessert Recipes,Easter Recipes,Equal Sweetener,Fruit Recipes,Holiday and Special Occasions,Holiday Dessert Recipes,Pie and Tart Recipes,Pie Recipes for Easter Dessert,Recipes for Autumn,Seasonal Recipes,Thanksgiving Dessert Recipes,Thanksgiving Recipes,Trusted Brands | No Comments

Cranberry Apple Crisp recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients

Filling:

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.

Nutritional Information Per Serving:

Calories: 145
Fat: 8 grams
Sodium: 67 miligrams
Protein: 1 grams
Carbohydrates: 18 grams

Diabetic Exchanges

1 fruit, 1-1/2 fat

Source: Equal