detail Pear Sour Cherry Crisp 3

Pear and Sour Cherry Crisp Recipe made with Truvía® Natural Sweetener

Whip up this warm, gooey delight, and you’ll get raves with every bite. This crisp made with Truvía® Natural Sweetener contains 30% fewer calories* and has 83% less sugar* than the full-sugar version. Makes 8 servings.

  • Serving Size: 18 of crisp
230 Calories

Ingredients

Crisp Topping
  • 1 cup all-purpose flour

  • 23 cup of zero-calorie Truvía® Natural Sweetener Spoonable***

  • 14 tsp cinnamon

  • 14 tsp ginger

  • 14 nutmeg

  • 14 tsp salt

  • 14 cup oats

  • 14 cup unsweetened coconut, untoasted

  • 14 cup roughly chopped pecans, untoasted and unsalted

  • 12 Tbsp vanilla extract

  • 212 oz. unsalted butter, cut into 14" cubes

  • 112 oz. reduced-fat cream cheese, cut into 14" cubes

Filling
  • 412 cups diced fresh pear, very ripe, preferably Bartlett

  • 34 cup dried sour cherries

  • 1 Tbsp lemon juice

  • 3 12 Tbsp of zero-calorie Truvía® Natural Sweetener Spoonable***

  • 1 Tbsp flour

  • 14 tsp cinnamon

* or 12 packets of zero-calorie Truvía® Natural Sweetener

Directions

  1. Cut the cream cheese and butter into cubes, and place into the freezer for 20 minutes, or until they are firm enough that you can’t press your finger into them, but not frozen solid.

  2. In a stand mixer, or using a mixing bowl, combine everything but the butter and cream cheese. Mix for 1 minute, just to blend together. Add in the chilled butter and cream cheese all at once. Mix in on medium speed, or with pastry cutters, until the dough is crumbly with small pebble-sized pieces of butter.

  3. Preheat your oven to 350° F.

  4. Peel the pears and chop them into 12-inch cubes. Place the pieces of pear into a mixing bowl. In a separate bowl, soften the dried cherries by filling the bowl with hot water. Allow them to sit in the water for several minutes.

  5. In the meantime, combine the Truvía® Natural Sweetener, flour and cinnamon.

  6. Remove the cherries from the water. Add them to the chopped pears and pour the lemon juice on top. Add in the flour mixture and stir together until well blended.

  7. Place approximately 23 cup of the filling into each 4 ounce ramekin. Place the ramekins on a baking sheet, and lightly cover with foil. At the same time, transfer the crisp topping to a rimmed baking sheet approximately 17x12” in size. Spread the crisp topping in a thin layer evenly over the pan.

  8. Place the crisp topping into the oven on the center rack. Place the covered ramekins on the rack underneath.

  9. Bake the crisp topping for 25 minutes, stirring with a fork once every 10 minutes, to break up the pieces. After 25 minutes, remove the topping from the oven. Place the pear filling up on the center rack, and continue to bake for an additional 10-15 minutes, until the pears are soft and the juice is thick and bubbly.

  10. Remove the filling from the oven, and top each ramekin with 13 cup of the crisp topping. Serve warm.

  11. Note: This crisp topping keeps nicely for several days. Place any leftover topping into a storage container or zip-top bag and keep at room temperature. Sprinkle on top of yogurt, or enjoy on its own as a sweet snack.

*This crisp has 230 calories and 7 grams of sugar per serving compared to the regular sugar-sweetened version which has 330 calories and 42 grams of sugar.

**Erythritol value may vary based on your choice of sweetener

Nutrition Per Serving

Calories 230
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 20mg
Sodium 85mg
Total Carbohydrate 46g
Dietary Fiber 3g
Sugars 7g
Erythritol** 21g
Protein 4g

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