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Nutrition Facts
Serving Size 1 (285g) Recipe makes 4 servings The following items or measurements are not included below: Splenda brown sugar blend Splenda brown sugar blend
Calories 322
Calories from Fat 122		(38%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 7.6g	37%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 148mg		6%
Potassium 436mg		12%
Total Carbohydrate 47.7g		15%
	Dietary Fiber 7.4g	29%
	Sugars 22.6g
Protein 6.1g		12%
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Low-Sugar Plum-Berry Crisp

Recipe #251497 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Indigo!
Sep 7, 2007

Now I'm really trying to find some Diabetic friendly recipes for my mom this Thanksgiving, so I'd like some help in judging this one, also found at epicurious. I've put Splenda in place of brown sugar, but it could easily be exchanged for the same amount of real brown sugar!

SERVES 4 (change servings and units)

Ingredients

For filling

1 1/2 lbs purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberry (5 ounces)
1/3-1/2 cup Splenda brown sugar blend (depending on sweetness of fruit)

For topping

1 cup rolled oat
1/4 cup all-purpose flour
1/3 cup Splenda brown sugar blend
1/4 cup unsalted butter, softened in small parts
1/4 teaspoon salt

Directions

1
Preheat oven to 425°F with rack in the top part of oven.
2
Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
3
Meanwhile, mix all topping ingredients in a bowl with your hands until butter is well combines and mixture is crumbly.
4
Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.