Low Sugar Fruit Crisp Recipes

LOW SUGAR APPLE CRUMBLE (APPLE CRISP)

Steps:

• Preheat the oven to 180 deg fan assisted. I always use fan assisted oven and use a thermometer to make sure it reaches the correct temperature. TIP: Every oven is different, so if using a conventional oven you may need to increase the temp a little, approx 20 deg. Just make sure it reaches 180 deg as this is what I baked the crumble at.
• Wash and core the apples, no need to peel them, then cut them into chunks about ½ cm in size. Toss the apples in the cinnamon until every piece of apple is coated and flavoured with the cinnamon spice.
• Place the apples into a shallow pie dish about 8 inches in diameter and 2inch deep.
• In a separate bowl, add all the crumble ingredients. Using your finger tips rub the mixture together until you have a rough crumble mixture with not too many large chunks of butter, a few is fine.
• Pour the crumble mix over the top of the apples. Create a slight well around the edges of the pie dish. This will allow for pools of apple juice to collect rather than spill over the sides of the pie dish.
• Bake in the centre of the oven for 30 - 35 mins or until you have a nice golden topping with a few juices bubbling on the side. There may not be too many juices because of the lack of sugar in the apple mixture.
• Allow the crumble to cool before serving with custard, ice cream or thick whipped cream.

LOW SUGAR FRUIT CRISP

Steps:

• Preheat oven to 350. In a bowl or 9x13 inch pan combine fruit, splenda, flour, and cinnamon. Toss together. Put in pan.
• In bowl combine brown sugar and flour. Cut is butter and combine until pea sized pieces. Sprinkle over fruit. Bake for 30-45 minutes or until fruit is soft and bubbly and topping is lightly browned.