FRUIT CRISP DIABETIC-FRIENDLY

1
penny jordan

By
@PennyLJ55

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

Rating:

★★★★★ 1 vote

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

How to Make FRUIT CRISP DIABETIC-FRIENDLY

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.

Printable Recipe Card

About FRUIT CRISP DIABETIC-FRIENDLY




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