A crumble is perfect for an everyday dessert since it’s so easy to put together. We love this fall combination of pears and dried cranberries, but feel free to experiment with other South Beach Diet–friendly fruits.
- 5 medium pear(s)
(Bosc or Comice, 2-2 1/4 pounds), unpeeled, cored, thinly sliced
- 5 tablespoon sugar substitute
- 1 tablespoon lemon juice, fresh
- 1 pinch nutmeg, ground
- 1/2 cup(s) oats, old-fashioned
- 1/2 cup(s) nuts, almonds, sliced
- 1/4 cup(s) flour, whole-wheat
- 1/4 cup(s) oil, canola
Preheat oven to 350°F.
In large bowl, combine pears, 2 tablespoons of sugar substitute, lemon juice and nutmeg; toss to blend. Pour filling into a 9" round or square baking dish.
In the same bowl (no need to wash), combine oatmeal, almonds, flour, 3 tablespoons of sugar substitute and oil; toss to blend. Sprinkle over filling. Bake 35 minutes, until topping is golden and fruit is soft and bubbly. Serve warm or at room temperature.