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4.84
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6
votes
Rhubarb & Apple Crisp Recipe {Low Sugar}
Treat your family to a perfectly tart and sweet fruit crisp, made with rhubarb, apples and a crumble topping that is low in sugar, but not in taste.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
Low Sugar Dessert
Servings:
9
Servings
Calories:
116
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
The Filling:
4
cups
chopped rhubarb
3-4 large stalks
1
large Gala apple
peeled, cored & chopped
juice of ½ lemon
3
tablespoons
agave nectar
1 ½
tablespoons
cornstarch
The Topping:
¾
cup
whole wheat pastry flour
¾
cup
oats
⅓
cup
chopped pecans
¾
teaspoon
ground cinnamon
½
teaspoon
grated nutmeg
¼
teaspoon
salt
2
tablespoons
melted coconut oil
2
tablespoons
pure maple syrup
Instructions
Preheat the oven to 375 degrees F. Lightly coat an 8- by 8-inch baking dish with cooking spray.
The Filling:
In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch. Toss to coat the fruit.
Spread the fruit mixture in the baking dish.
The Topping:
In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt.
Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands.
Sprinkle the topping evenly over the fruit mixture.
Cover with foil and bake for 30 minutes.
Remove the foil and bake until the fruit is bubbling and the topping is golden brown, 20 to 25 minutes.
Serve with ice cream or whipped cream, if desired.
Notes
Weight Watchers Points: 5 (Points+), 3 (Old Points)
Nutrition
Serving:
1
Scoop (1/9 Crisp)
|
Calories:
116
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
68
mg
|
Potassium:
229
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
65
IU
|
Vitamin C:
5.9
mg
|
Calcium:
61
mg
|
Iron:
0.5
mg