Delicious Individual Apple Crisps Carb Diabetic Friendly Recipes
DELICIOUS INDIVIDUAL APPLE CRISPS (CARB & DIABETIC FRIENDLY)
My BF is type 1 diabetic, so I adapted my tride and true apple crisp recipe and wow! You can't even tell! Great for low-carb diets too.feel free to add some finely chopped pecans to both the aplles and the topping. My family doesn't prefer it, but it really adds a nice crunch and balance. I added the reguar full-sugar option as well.
Provided by Chef BeeGee
Categories Dessert
Time 55m
Yield 6 apple crisps, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- For the Filling:.
- Mix all the ingredients together. Place into 6 small ceramic ramekins.
- For topping:.
- Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture with a fork until it forms pea size lumps. Sprinkle over filling equally.
- Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. These taste great with a scoop of vanilla ice cream on top! (We use Dreyer's French Vanilla Sugar-Free Ice Cream).
Nutrition Facts : Calories 311.4, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 201.8, Carbohydrate 51.1, Fiber 5, Sugar 24.2, Protein 2.6
QUICK & EASY APPLE CRISP
A traditional autumn dessert that's delicious served with vanilla ice cream. I've often made this recipe "diabetic-friendly" without sacrificing taste or quality by using Splenda No-Calorie Sweetener. Directions are included.
Provided by Debs Recipes
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
- Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
- Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
- VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
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