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 (8x8 or 9x9 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
This diabetic-friendly crisp uses monk fruit sweetener instead of sugar, reducing the carbohydrate content significantly. Almond flour replaces traditional all-purpose flour, adding protein, healthy fats, and making it gluten-free. The natural fiber from pears, cranberries, and oats helps slow sugar absorption. Each serving contains 20g net carbs, making it suitable for most diabetic meal plans when enjoyed in moderation. The healthy fats from butter and almonds provide satiety and help stabilize blood sugar levels.
