FRUIT CRISP DIABETIC-FRIENDLY

penny jordan

By
@PennyLJ55

A luscious fruit cobbler and a crumbly topping...and "Diabetic Friendly" too... an AWESOME treat!


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Comments:

Serves:

8 to 10 (1/2 cup) servings

Prep:

25 Min

Cook:

50 Min

Ingredients

1 c
pineapple cake mix without pudding in the mix
1 can(s)
crushed pineapple in its own juice (100%)
1 can(s)
fruit pie filling (with no high fructose corn syrup) or lite fruit pie filling of choice
1 tsp
ground cinnamon
4 to 5 Tbsp
butter, softened
2 tsp
cinnamon and sugar mixture
1/2 c
chopped walnuts or pecans (optional)
1 c
frozen whipped topping, thawed, fat-free or sugar-free, if desired

Directions Step-By-Step

1
PREHEAT: Oven to 350 degrees F.
SPRAY:9x9x2-inch baking dish or cake pan with nonstick cooking spray.
2
FOLLOW THIS SEQUENCE FOR THE REMAINDER OF THE INGREDIENTS:
1.) Pie filling on bottom of baking dish.
2.) Crushed pineapple in its own juice.
3.) Mix pineapple with pie filling.
4.) MIX 1 Cup cake mix with 1 tsp. cinnamon and nuts and sprinkle on top of pie filling & pineapple mixture.
5.) Put butter by 1/2 teaspoonfulls all over cake mix/cinnamon & nuts mixture.
6.) Sprinkle lightly with additional cinnamon & sugar mixture (if desired).
7.) Bake at 350 degrees for 50-60 minutes.
8.) Cool on cooling rack 15-20 minutes OR serve hot with thawed sugar-free or fat-free whipped topping if desired.
9.) ENJOY!
10.) REFRIGERATE covered leftovers.

About this Recipe