fruit pie filling (with no high fructose corn syrup) or lite fruit pie filling of choice
4 to 5 Tbsp
cinnamon and sugar mixture
chopped walnuts or pecans (optional)
frozen whipped topping, thawed, fat-free or sugar-free, if desired
How To Make fruit crisp diabetic-friendly
PREHEAT: Oven to 350 degrees F.
SPRAY:9x9x2-inch baking dish or cake pan with nonstick cooking spray.
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.
10.) REFRIGERATE covered leftovers.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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