Fruit Crisp recipe ideas Note: these were edited from Great Recipes for Good Health by Reader's Digest; it calls for regular bread and sugar. I am substituting things that are lower GI than what it calls for. Let me know if this doesn't work.
(this recipe also calls for 1/2 cup raisins, but I left those out because of high GI)
3 apples, cored and sliced
1 tbsp lemon juice
2 1/2 tsp cinnamon
1/4 cup plus 2 tbsp splenda (adjust for other sugar substitutes)
2 1/2 slices wholegrain multigrain bread, finely crumbled or about 1 1/2 cup sesame seeds
2 tbsp margarine or butter (unsalted is better)
Preheat oven to 300. Toss apples with lemon juice, 1/4 cup splenda, and 1 1/2 tsp cinnamon. Spoon mixture into 9 inch pie pan and set aside. Coat a 15" x 10" cookie sheet or jelly rollpan with breadcrumbs or sesame seeds. Bake for 15 minutes or until dry/toasted, stirring every 5 minutes so that this won't burn. Melt the margarine/butter, mix with crumbs/sesame seeds in bowl. Add remaining Splenda and cinnamon. Increase oven temp to 375. Sprinkle topping over apples and bake for 30 minutes or until bubbly. Serves 8.
Ginger-Peach Crisp Prepare as directed, but substitute 4 cups sliced and pitted peaches for apples; add 3/4 tsp ground ginger to the topping.
Blueberry-lemon Crisp Substitute 4 cups blueberries for the apples; omit the lemon juice and cinnamon, instead add 1 tbsp grated lemon rind and 1 tsp ground nutmeg to the filling. For the topping, mix crumbs/seeds with 3 tbsp splenda, 3/4 tsp lemon rind, 3/4 tsp ground nutmeg, and 2 tbsp melted margarine/butter.