Fresh Fruit Crisp - no sugar, just the fruit
Prep time
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I generally use berries since they are lowest in natural sugar and carbs but the store had Champagne Mangos that were perfectly ripe, so we had Mango Crisps! I have a vast collection of small white baking dishes called ramekins that I have purchased at Pier One over the years that are only $1 each, but i also have some fancy pants heart shaped ones that I love. Make this with any fruit that you like. When using apples I saute them in a little water until softened since they take longer to cook than the 20 minutes for a usual crisp.
  • 3 cups diced fruit - I use mangos, raspberries, blueberries, blackberries and strawberries
  • ¼ cup oatmeal
  • 3 tablespoons butter
  • ½ cup nuts - I use either pecans, walnuts or both
  • 2 tablespoons Truvia sugar replacer or twice as much Splenda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  1. Place cubed fruit in your baking dishes. Combine oatmeal, butter, nuts, sweetener, salt and cinnamon in the food processor until texture of damp sand. Place spoonfuls of the oatmeal mixture on top of fruit and bake until browned and bubbling, 20 to 25 minutes.





fruit crisp raspberry





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