Low Sugar Fruit Crisp

This baking thing is fun when you nail the perfect recipe the first time you make it 🙌 I had several people try this in my family before I shared it with all of you because well, they are family and they won’t lie if it tastes like crap 😂

I love fruit crisps but the sugar content is outrageous! I came up with this recipe that is both low in sugar and more healthy than the alternative recipes. I think you can swap out the fruits for whatever you have, but keep in mind, the less sweet your fruit is, the less sweet your dish will be. That is why I chose the 2 fruits that I did 😉

INGREDIENTS:

Fruit:

1 cup of Ranier Cherries- sliced and seed removed

1.5 cups of strawberries- sliced

2 Tbsp pure maple syrup

1 tsp vanilla

Crisp:

1 Tbsp salted butter

1/3 cup cashews (can use walnuts or another nut too)

1/2 cup almond flour

1/2 cup oats

1/8 tsp salt

1 Tbsp brown sugar

STEPS:

1.) Cut up your fruit and toss into a bowl with the syrup and vanilla. Spread in a 8X8 greased baking dish.

2.) Rough chop your cashews or I pulsed mine in a blender.

3.) Add your dry ingredients together in a bowl then fork in the cold butter to make a crisp. Sprinkle the mixture over the fruit and cover with foil.

4.) Bake your crisp at 350 degrees for 30-40 minutes or until bubbling. Then remove the foil and broil on high for 2-5 minutes or until your topping is golden brown.

Serve warm! Enjoy!

Red, White & Blue Crisp

This recipe was supposed to be just a rhubarb and strawberry crisp because I harvested my first years crop of rhubarb! Well it turns out that I didn't have regular oats or strawberries so I improvised coming up with a new recipe! I used to bake all of the time and loved it, the only part I don't love is cleaning up. But my husband and I had an understanding if he wanted the goods, he did the clean up ☺️ it worked for a long time until we both decided we needed to stop eating so unhealthy!

I do not claim this recipe as healthy by any means, but I did decrease the butter and sugar in a few areas and that has to count for something right? Then....I doubled the recipe for the topping or the "crisp" as you call it. But you don't have to do that at all, I just love that part!

This recipe makes 1 pie dish of crisp! The recipe below is not doubled so if you want to double the topping like I did, than just factor that in!

Topping:

1/2 cup flour

1/2 cup brown sugar

1/2 cup oatmeal ( I have used both quick cooking and old fashion oats, as well as gluten free. All of them work great!)

2 tsp cinnamon

1/2 cup butter, softened not melted. If I double the topping mixture I only use 1 1/2 sticks not 2.

Measure out all toppings into a bowl, dry ingredients first, stir together. Then add in butter. I find it easier to crumble butter into dry mixture with my fingers. You just want to achieve that "crumble" texture. Set aside.

Filling:

3 small apples, such as gala peeled and chopped into bit size pieces

1 cup chopped rhubarb

1 cup blueberries

1/4 cup sugar ( I use less if my apples are sweeter)

Mix fruit with the sugar and pour into glass pie dish. Add crumble to the top.

Bake at 350 degrees for 45-55 minutes depending on your oven! You want the fruit to be tender and the topping to be golden brown!

Serve warm with ice cream!

I think another great substitution for the rhubarb, since is seasonal, would be the bing cherries or of course strawberries! You can adjust your sugar ratio to how sweet your fruit is. The sweeter the fruit, the less sugar you will need!

I hope you enjoy and I always love hearing about and seeing your photos re-creating my recipes! Cheers friends!