Dessert without the guilt. 20g net carbs. Zero refined sugar.
This Spiced Pear and Cranberry Crisp is proof that diabetic-friendly desserts can be absolutely delicious. Warm, cinnamon-spiced fruit bubbling under a crunchy almond flour topping—it tastes like fall in a bowl.
📊 Quick Stats
Prep: 30 min • Bake: 55-60 min • Servings: 8
Net Carbs: 20g • Protein: 4g • Calories: 245
Diet: ✅ Diabetic-Friendly • ✅ Gluten-Free • ✅ Sugar-Free
We swapped the white sugar for monk fruit sweetener (zero glycemic impact) and traded regular flour for almond flour (hello, gluten-free and extra fiber!). The result? A cozy dessert that won’t spike your blood sugar or leave you feeling deprived.
Whether you’re managing diabetes, going gluten-free, or just trying to eat a little smarter, this Pear and Cranberry Crisp has you covered. And honestly? No one will guess it’s the “healthy” version.
Why This Recipe is Diabetic-Friendly
Smart Sugar Swaps: We replaced refined sugar with monk fruit sweetener, which has zero calories and doesn’t affect blood glucose levels. This simple change cuts the carbs dramatically while keeping the sweetness.
Fiber Power: Pears and cranberries are naturally high in fiber, which slows sugar absorption and helps maintain steady blood sugar levels. The almond flour topping adds even more fiber and healthy fats.
Healthy Fats: Almonds and butter provide satisfying healthy fats that help you feel full longer and prevent blood sugar spikes. These fats also help your body absorb the beneficial antioxidants from the fruit.
Portion Control Built-In: At just 245 calories and 20g net carbs per serving, this crisp fits nicely into a diabetic meal plan. The rich flavors mean a little goes a long way in satisfying your sweet tooth.
Antioxidant Rich: Cranberries are packed with antioxidants that support overall health, while cinnamon has been shown to help improve insulin sensitivity.
Spiced Pear and Cranberry Crisp | Low-Carb & Diabetic-Friendly
Ingredients
Equipment
Method
- In a large bowl, combine the almond flour, oats, monk fruit sweetener, cinnamon, and salt. Mix well to distribute evenly.
- Add the cold cubed butter and vanilla extract to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs, about 3-4 minutes. If using nuts, fold them in now.
- Place the topping mixture in the freezer for 15 minutes while you prepare the fruit filling.
- Preheat your oven to 375°F (190°C).
- Peel the pears and cut them into 1-inch chunks. Place them in a large mixing bowl along with the fresh cranberries.
- Add the monk fruit sweetener, cornstarch, lemon juice, orange zest, cinnamon, cloves (if using), and a pinch of salt to the fruit. Toss everything together until the fruit is evenly coated.
- Spray a medium baking dish (8×8 or 9×9 inch) with nonstick cooking spray. Pour the prepared fruit mixture into the dish and spread it evenly.
- Remove the topping from the freezer and generously sprinkle it over the fruit filling. Use your hands to lightly pack it down, creating an even layer that covers all the fruit.
- Place the baking dish on a rimmed baking sheet (to catch any drips) and bake for 55-60 minutes, until the topping is deeply golden brown and you can see fruit juices bubbling around the edges.
- Remove from the oven and allow to cool for 45 minutes before serving. This cooling time helps the juices thicken and makes serving easier.
Nutrition
Notes
Tried this recipe?
Let us know how it was!🍐 Traditional vs. Our Version
| Traditional: 1+ cups white sugar | Ours: Monk fruit sweetener (0 glycemic impact) |
| All-purpose flour topping | Almond flour (gluten-free + more fiber) |
| ~45-50g carbs per serving | Just 20g net carbs |
| Blood sugar spike + crash | Steady blood sugar ✓ |
| ~350-400 calories | 245 calories |
🧪 Sweetener Swap Guide
Monk fruit (recommended): 1:1 sugar replacement, no aftertaste, zero glycemic impact
Erythritol: 70% as sweet as sugar, add a bit more
Allulose: Closest to sugar in texture, browns nicely
Avoid stevia: Can turn bitter when baked
Chef’s Tips for Perfect Results
Choose Firm Pears: Use slightly underripe pears that are still firm. They’ll soften during baking but won’t turn mushy. D’Anjou and Bartlett varieties work best.
Don’t Skip the Freezer Step: Chilling the topping helps it stay crumbly and creates that perfect crispy texture. Cold butter is the secret to a great crisp topping.
Test for Doneness: The crisp is ready when the topping is deeply golden and you see fruit juices bubbling around the edges. If the topping browns too quickly, tent with foil for the last 15 minutes.
Sweetener Options: Monk fruit sweetener works great, but you can also use erythritol or allulose. Each has a slightly different sweetness level, so adjust to taste. Avoid stevia as it can taste bitter when baked.
Make It Ahead: Prepare the topping mixture up to 3 days in advance and keep it frozen. You can also prep the fruit mixture a day ahead and refrigerate.
Serving Suggestion: Top with a dollop of unsweetened Greek yogurt or sugar-free whipped cream for extra protein and a creamy contrast to the warm fruit.
🍂 Perfect for Fall & Winter
This Pear and Cranberry Crisp is a holiday lifesaver! Bring it to Thanksgiving, Christmas, or any gathering where you need a dessert everyone can enjoy—including guests watching their blood sugar. The warm spices and bubbling fruit filling smell incredible and taste even better.
Pear and Cranberry Crisp Storage and Reheating
Refrigerator: Store covered in the fridge for up to 5 days. The topping will soften slightly, but it is still delicious.
Freezer: Freeze individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Warm in a 350°F oven for 15-20 minutes to restore the crispy topping. You can also microwave individual portions for 1-2 minutes, though the topping won’t be as crunchy.
Is this pear crisp keto-friendly?
Not quite—at 20g net carbs per serving, it’s above the typical keto threshold of 20g per meal. However, it’s significantly lower than traditional crisps (45-50g carbs) and works well for low-carb and diabetic meal plans. For a lower-carb option, try slightly reducing the portion of fruit.
What sweetener works best for baking?
Monk fruit sweetener is our top choice—it measures 1:1 like sugar, has no aftertaste, and has zero glycemic impact. Erythritol and allulose also work well. Avoid stevia for baking, as it can develop a bitter taste when heated.
Can I use other fruits instead of pears?
Yes! Apples work beautifully as a 1:1 swap. You could also try a mix of apples and pears. Just choose firm fruit that won’t turn mushy during baking. The cranberries add necessary tartness, so we recommend keeping those.
How do I keep the topping crunchy?
Two secrets: First, freeze the topping for at least 15 minutes before adding it to the fruit. Cold butter creates that perfect crumbly texture. Second, don’t cover the crisp while baking—the steam needs to escape for maximum crunch.
Can I make this ahead of a holiday gathering?
Absolutely! Prepare the topping up to 3 days ahead and keep it frozen. Prep the fruit mixture a day ahead and refrigerate. Assemble and bake the day you’re serving for the best texture. You can also bake it thoroughly and reheat it in a 350°F oven for 15-20 minutes.
Is this crisp gluten-free?
Yes! The almond flour topping contains no wheat or gluten. Just double-check that your oats (if adding any) are certified gluten-free, as regular oats are often cross-contaminated.
Pear and Cranberry Crisp Serving Suggestions
This Pear and Cranberry Crisp is wonderful on its own, but you can dress it up for special occasions. Try serving it with a scoop of no-sugar-added vanilla ice cream, a drizzle of sugar-free caramel sauce, or alongside a cup of herbal tea. It makes a fantastic breakfast option, too, when paired with Greek yogurt for added protein.
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