Apple, Pear and Berry Crisp

Apple, Pear and Berry Crisp (photo here)

While on my sisters reunion in Newport Beach last February we went to True Food Restaurant for lunch.  What a great place!  We all love to eat whole, unrefined, fresh salads and pizzas so this was the perfect place.  For a special treat we splurged and had dessert, but this was no ordinary dessert menu.  We chose from decadent flourless tortes, homemade frozen yogurts, fruit crisps etc.  We chose a delicious fruit crisp which I was happy to find in the True Food cookbook which I purchased after I got home.  The secret ingredient is almond paste!  I’ve modified the recipe just a touch to make it a little less fat and added apples and pears for a traditional flair.  I made this for my cooking class last month and they were certainly April Fooled when we tasted this yummy and healthy choice.  Hope you will be too!

Apple, Pear and Berry Crisp

Total Time: 1 hour

Yield: 8-10

  • Apple, Pear and Berry Crisp
  • Fruit Filling:
  • 1/4 cup brown sugar Splenda
  • 1 Tbsp arrowroot powder
  • 1/4 tsp cinnamon
  • 1 large Anjou pear, cored and unpeeled
  • 1 large McIntosh apple, cored and unpeeled
  • 1 cup blueberries or other available berry
  • Streusel Topping:
  • 2 Tbsp cold butter, cut up
  • 1/4 cup almond paste
  • 1/4 cup packed Splenda brown sugar
  • 1/4 tsp salt
  • 1/4 cup almond flour
  • 1/4 cup chopped walnuts and/or almonds
  • 1/4 cup old fashioned rolled oats
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg
  1. Preheat oven to 350 degrees.  For the fruit:  Whisk together the brown sugar, arrowroot and cinnamon in a large bowl.  Add the fruit and toss thoroughly to coat.  Divide the fruit mixture among eight 6– to 8-ounce ramekins or spread in a 2-quart shallow baking dish.
  2. For the topping:  Put the butter, almond paste, brown sugar, and salt in a container of a food processor, fitted with a metal blade.  Cover and pulse to combine.  Add the flour and walnuts; pulse 2 or 3 times to combine.  Transfer the topping mixture to a bowl and fold in the oats and cinnamon.  Cover the fruit with the topping.
  3. Bake for 40 minutes or until the fruit bubbles through the lightly browned topping.  Serve warm with light vanilla yogurt.

Per serving:  119 calories, 5.6g fat, 13g carbohydrate, 2.5g protein