fruit crisp diabetic-friendly

★★★★★ 1 Review
PennyLJ55 avatar
By penny jordan
from Lubbock, TX

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

★★★★★ 1 Review
serves 8 to 10 (1/2 cup) servings
prep time 25 Min
cook time 50 Min

Ingredients For fruit crisp diabetic-friendly

  • 1 c
    pineapple cake mix without pudding in the mix
  • 1 can
    crushed pineapple in its own juice (100%)
  • 1 can
    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
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How To Make fruit crisp diabetic-friendly

  • 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.
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